Author: Judith Choate
Author: Joan Nathan
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Rachel Shakerchi
Author: Barbara H. Anderson
Author: Diane Rossen Worthington
Author: Reyna Simnegar
Author: Bruce Aidells
Author: Nika Standen Hazelton
For an easy make-ahead dessert recipe that's also a showstopper, look no further. Pouring the cream over at the table adds a dramatic touch.
Author: Mark Scriver
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or...
Author: Fredéric Morin
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Author: Elise Bauer
Author: Barry Correia
Author: Dorie Greenspan
Author: Sheila Lukins
The collar of a large fish is the part between the head and the body; it has a (healthy omega-3) richness. Baste with a naturally sweet and salty sauce.
Author: Mads Refslund
Author: Jayne Cohen
Author: Kitty Morse
This delicious combination provides a mouthful of contrasts-crispy savoury bacon and soft, melting sweet prunes-great served hot or cold. Substitute the prunes with dried apricots for an equally tasty...
Author: Nathalie Benezet
Author: James L. Bull
Author: James Beard
Author: Bruce Aidells