Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Author: Miriyam Glazer
Author: Michael Ruhlman
Author: Lidia Bastianich
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however,...
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: Virginia Burke
Author: B. Smith
Author: Jody Adams
Author: Sandi Nelson
Author: Nancy Oakes
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Author: Marcella Hazan
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
Author: Charlene Rollins
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
Author: Donatella Arpaia
Author: Milos Athens
Author: Paul Grimes