Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really...
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...
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...
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger,...
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...