When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
The secret to this intensely flavored risotto? Chicken stock infused with the liquid used to rehydrate dried porcini mushrooms.
Thanks to an immodest amount of barbecue sauce, this turkey meatloaf turns out moist and lovely, not dry and crumbly.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
We quite fancy these unexpected and exceptional little lovelies, which juxtapose sweet and salty, crisp and tender.
Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
Pizzoccheri is a hearty, flat, buckwheat noodle commonly tossed with a butter sauce of some sort. You can thank the Lombardy region of Italy for it.
Easy yet elegant, this simple pasta dish calls for any long, narrow, flat pasta, garlic, olive oil, seafood, and parsley. Dinner is done.
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.
Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.
Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.
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