Author: Elizabeth Karmel
Author: Ruth Cousineau
Author: Andrew Weil, M.D.
Author: Andrea Albin
Author: Elizabeth Green
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful...
Author: Tom Colicchio
Author: Lidia Bastianich
Author: Michael Psilakis
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Steven Raichlen
Author: Lidia Matticchio Bastianich
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....
Author: Stanley Lobel
Author: Jeanne Thiel Kelley
Author: Eula Mae Doré
Author: Rick Rodgers
Author: Anton Nocito
Author: Daniel Young
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...
Author: Hank Shaw
Author: Ruth Cousineau
Author: Farid Zadi
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...
Author: John Besh