These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...
Author: Molly Baz
An easy Cranberry Jam recipe
Butter Pie Crust
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung...
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver...
Author: Stanley Lobel
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for...
Author: Jacques Pépin
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Author: Alton Brown
Author: Gina Marie Miraglia Eriquez
Author: Bruce Aidells
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
This signature dessert from New Orleans is a classic Creole dish.
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true...
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Author: Bon Appétit Test Kitchen
With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Butternut Squash Soup with Ginger
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting...
Author: Serena Bass
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Author: Amelia Saltsman
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Ina Garten
An easy Sticky Date Pudding recipe
Author: Gina Marie Miraglia Eriquez
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate...
Author: Ellen Ecker Ogden
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble...
Author: Ben Mims