Author: Ina Garten
This needs to set up overnight, so start one day ahead.
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: John Currence
Author: Bruce Aidells
Author: Janet Fletcher
Author: Carolyn Beth Weil
Author: Sara Dickerman
Author: Sara Forte
Author: Sheila Lukins
Author: Janet Fletcher
These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.
Author: Marina Delio
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Author: Michael McLaughlin
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Deborah Madison
Author: Michael Lomonaco
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
A classic and easy to make Chestnut Soup recipe.
Author: Rick Rodgers
Author: Kathryn Matthews
Author: Ken Haedrich
Make and share this Sage and Onion Stuffing recipe from Food.com.
Author: CoffeeMom
Author: David Venable
Author: Carole Bloom