Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Molly Stevens
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
Author: Melissa Roberts
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
Author: Bruce Bromberg
An easy Braised Fennel recipe
Author: Shelley Wiseman
Author: Rebecca Rather
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Author: Lori Longbotham
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Shelley Wiseman
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the...
Author: Susie Cover
Author: Gina Marie Miraglia Eriquez
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Author: Claire Saffitz
Author: Ruth Jacobson
Author: JoAnn Cianciulli
Author: Jim Lahey
Author: Mark Miller
Basic Crepes Recipe
Author: Lillian Chou
Author: Kim Bartel
Author: Alexis M. Touchet
Author: Rhoda Boone
Author: Maggie Ruggiero
Author: Paula Wolfert
Author: Victoria Granof