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  • Article

    Slow Cooking Secrets

    Too often the results of a night of slow cooking are a grey, gooey mess. If you're making oatmeal, that's not so bad, but for most things, it's icky. Here…

  • Recipe

    Wine-Braised Chicken with Shallots and Pancetta

    In this modern take on coq au vin, Riesling subs for the usual red wine.

  • Article

    Speed under pressure

    Besides the fear factor of exploding stews, one of the deterrents to using pressure cookers is their size—at 8 quarts or more, they tend to get pulled out of the…

  • Article

    Fresh Favas

    Though they are a bit of work to prepare, fresh favas are a fleeting spring treat worth seeking out.

  • Article

    Versatile Leeks

    This mild-mannered member of the onion family can be a supporting player or the star of the show

  • Article

    Sprouting Up

    Bring out the fresh, nutty flavor of Brussels sprouts by roasting, braising, or sautéing

  • Article

    Scallions: More Than a Garnish

    These little green onions can be a side dish on their own or a starring ingredient in soups and stir-fries.

  • Recipe

    Salmon Braised in Pinot Noir

  • Article

    Getting to Know Asian Vegetables

    You see them at the market, you eat them in restaurants—now here are some tempting ways to cook them

  • Recipe

    Short Rib & Porcini Mushroom Ragù

    In Italy, this dish is known as Ragù di Manzo e Funghi Porcini. The dried porcini mushrooms lend a lusty earthiness, and pancetta tossed in with the aromatics adds a…

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