Crisply breaded and packed with herb butter, this Russian transplant was a star of the 1960s American restaurant scene. Can a home kitchen do it justice?
Commonly found in banquet halls and at catered events, this once-highbrow dish has become a bit of a joke. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating...
It surprised us how many cookbook holders couldn't hold our cookbooks, much less shield them.
Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?
Which slice is best?
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