Author: Jacques Torres
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...
Author: Megan Scott
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Author: Sarah Patterson Scott
Author: Bon Appétit Test Kitchen
Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.
Author: Marion Cunningham
Author: Suzanne Tracht
An easy Roasted Beets and Carrots recipe.
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Maricel Presilla
Author: Maricel Presilla
Author: Lora Zarubin
Author: Bruce Aidells
Author: Marsha Klein
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.
Author: Rhoda Boone
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Molly Stevens
