This fresh chutney combines pineapple with a recent Parisian obsession-mangoes-for a vibrant counterpoint to rich pâté.
Author: Paul Grimes
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has...
Author: Stanley Lobel
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple...
Author: Tom Colicchio
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.