In this brunch recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.
Author: Todd Richards
Author: Susan Goss
Author: Stephan Pyles
Author: Edward Lee
Author: Alison Roman
The short crust base has a pleasant grittiness thanks to the addition of cornmeal, which loves to be partnered with lime. Serve these in a single layer, even right out of the pan, to preserve the shiny...
Author: Susan Spungen
Author: Jean Anderson
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
Author: Scott Peacock
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This...
Author: Editors of Garden & Gun
A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.
Author: Lori Longbotham
Author: Betty Rosbottom
This simple cornbread was designed for making stuffing-it's easy to cut, not too sweet, and holds together.
Author: Molly Baz
Author: Kristen Williams
Author: Elizabeth Horton de Meza
Author: Paul McIlhenny
Author: Lillian Chou
Author: Bruce Aidells
Author: Betty Rosbottom
Author: Elena Faita-Venditelli
The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by...
Author: Ruth Cousineau
Author: Frank Stitt
Author: Elizabeth McKeon