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pdfs braised rabbit with black olives and creamy polenta
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Culture
If you're going to cook Thumper, do it like Lincoln chef Jonathan Benno: with a topping of shaved black truffles
Janet McCracken
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Cooking
Sounds like the punchline to a joke about vegetarianism. Actually a showstopping main dish.
Kendra Vaculin
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Culture
Fried, to be exact
Emily Fleischaker
Cooking
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
techniques
And you thought there was no such thing as "easy" duck confit.
Chris Morocco
Cooking
Here's how to get deeply-browned chicken skin in a hurry.
Alex Delany
Culture
Celebrate the beginning of the Year of the Rabbit by cooking our amazing Rabbit Etouffee with Baked Cheese Grits.
Michael Singer
Cooking
A new recipe that’s so deceptively easy, the fridge does most of the work for you.
Emily Schultz
Culture
Take it low and slow and you'll have the creamiest salmon, or melt-in-your-mouth short ribs, or insanely tender chicken. Here's how to slow roast.
Emma Wartzman
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
Cooking
Beet panna cotta with Meyer lemon mousse and meltingly tender grilled pork ribs requested by you, the readers.
Belle Cushing
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
This tender glazed duck confit gets a flavor boost from olive relish and a sauce verte.
Lucy Madison
techniques
Get it? We're talking about duck fat
Hunter Lewis
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton
Cooking
Because it's crazy good
Emily Fleischaker
Culture
You voted for your favorite photo from Good Food to Share, and now we'll reveal the recipe
Julia Bainbridge
Restaurants
Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.
Belle Cushing and Carly Fisher
Cooking
You know how the crispy skin is the best part of roast chicken? Chefs are catching on—and serving it solo.
Amiel Stanek
Culture
Serve these to your guests and save the cooking for later
Andrew Knowlton
Culture
We gave you a sneak peek at three photos taken of recipes from Ethan Stowell's New Italian Kitchen. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
I'd choose fall-apart tender meat over crispy skin any day.
Molly Baz