Author: Paul Grimes
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: Jason Gibbons
Author: Paul Grimes
Author: James Beard
Author: Erika Lenkert
Author: Ian Knauer
Author: Jody Adams
Author: Greg Patent
Author: Deborah Snow
Author: Tori Ritchie
Author: Shelley Wiseman
Author: Norman Van Aken
Author: Geraldine Ferraro
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: Melissa Roberts
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: Shelley Wiseman
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Porcini Fondue with Ham and Ciabatta
Author: Tina Miller
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
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