Author: Erika Lenkert
Author: James Beard
Author: Paul Grimes
Author: Ian Knauer
Author: Jody Adams
Author: Tori Ritchie
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Author: Kelly Mariani
Author: Paul Grimes
Author: Greg Patent
Author: James Beard
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Author: Jean Thiel Kelley
Author: Deborah Snow
Author: Norman Van Aken
Author: Geraldine Ferraro
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Author: Shelley Wiseman
Author: Jason Gibbons
Author: Melissa Roberts
Porcini Fondue with Ham and Ciabatta
Author: Shelley Wiseman
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Author: Tina Miller
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz