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
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with...
Author: Molly Baz
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Author: Madhur Jaffrey
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner