Author: Yves Camdeborde
Author: Edna Lewis
Author: Bon Appétit Test Kitchen
Author: Torben Jensen
Author: Suzanne Tracht
Author: Steve Johnson
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Author: Claire Saffitz
Author: Emeril Lagasse
Author: Ruth Cousineau
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before...
Author: Andy Baraghani
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.
Author: Julia Sullivan
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Chris Morocco
Author: Martin Boetz
Author: Emily Connor
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
Author: Melissa Hamilton
Author: Juli Tsuchiya-Waldron