This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Author: Don Shingler, Jr.
Author: Melissa Clark
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Author: Carole Bloom
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Molly Stevens
Author: Ted Allen
Author: Sarah Patterson Scott
Come in from the cold to this warmly spiced hot apple cider.
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate...
Author: Claire Saffitz
Author: Janet Fletcher
Author: Melissa Roberts
Author: Sue Knechtel
Author: Carolyn Beth Weil
Author: Ken Haedrich
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Author: Ruth Cousineau
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Jerry Traunfeld
Author: Cory Schreiber
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts...
Author: Katherine Sacks
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Lillian Chou
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
Author: Joy Ackerman
Author: Sara Foster