Author: Jason Gibbons
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: James Beard
Author: Erika Lenkert
Author: Deborah Snow
Author: Greg Patent
Author: Jody Adams
Author: Ian Knauer
Author: Shelley Wiseman
Author: Tori Ritchie
Author: Norman Van Aken
Author: Melissa Roberts
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
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: Shelley Wiseman
Author: Jean Thiel Kelley
Porcini Fondue with Ham and Ciabatta
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
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