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: Kay Chun
Author: Ian Knauer
Author: Anton Nocito
Author: Jeanne Thiel Kelley
Author: Barbara Wichman Nowak
Author: Diana Kennedy
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
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Author: Bruce Aidells
Author: Doris Murphy
Author: Gina Marie Miraglia Eriquez
Author: Michele Scicolone
Author: Melissa Roberts
Author: Seamus Mullen
Author: Sergio Remolina
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Author: Maggie Green
Author: Daniel Young
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: Mary Klonowski
Author: Sarah Patterson Scott
Author: Farid Zadi