Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Steven Raichlen
Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you'll use them for everything from French onion soup to onion dip to topping burgers.
Author: Claire Saffitz
Author: William Viets
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
This is a great way to grill onions on a gas or charcoal grill, or even in the oven! It is very simple, too.
Author: J.D.
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Darina Allen
Author: Daniel Boulud
Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.
Author: Daphne Oz
Author: Bruce Aidells
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Pam Anderson
Author: Bon Appétit Test Kitchen
Author: Cheryl Alters Jamison
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...
Author: Mollie Katzen
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin