Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Beth Janes
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
Author: Tracey Seaman
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
An easy Curried Okra recipe
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue....
Author: Shirley O. Corriher
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Sara Foster
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
Author: Adam Roberts
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Melissa Roberts
Author: Judith Fertig
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Shari Ledwidge
Author: Keith McNally
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Author: Einat Admony
Author: Molly Stevens
Author: Melissa Roberts