Author: John Jones
Author: Kay Chun
Author: Barbara Wichman Nowak
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has...
Author: Stanley Lobel
Author: Ian Knauer
Author: Anton Nocito
Author: Jeanne Thiel Kelley
Author: Diana Kennedy
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw
Author: Doris Murphy
Author: Melissa Roberts
Author: Bruce Aidells
Author: Michele Scicolone
Author: Gina Marie Miraglia Eriquez
Author: Sergio Remolina
Author: Seamus Mullen
Author: Daniel Young
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Author: Maggie Green
Author: Sarah Patterson Scott
Author: Mary Klonowski
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: Farid Zadi