This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
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These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
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Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock,...
Author: Scott Peacock
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
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