Author: John Torode
Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from...
Author: Maggie Ruggiero
Author: Brian Scheehser
Author: Bruce Aidells
Author: Geraldine Ferraro
Author: James Beard
Author: Katie Brown
Author: Todd English
Author: Gerry Hayden
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Charlie Trotter
Author: Sara Kate Gillingham-Ryan
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Author: Paul V. Pusateri
Author: Susan Herrmann Loomis
A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.
Author: Ryan Magarian
Author: Peter Reinhart