This deliciously moist ham is cured in salt (a process known as corning).
This recipe is an elegant take on the Chinese classic.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
If you can properly roast a chicken, you can cook almost anything.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.