The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Barley replaces rice in this twist on the classic Italian risotto.
Author: Tony Kerum
Author: Lori De Mori
Author: Rick Bayless
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this...
Author: Carla Snyder
Author: Jean Anderson
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Author: Oliver Strand
Author: Lisa Zwirn
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
Author: Dan Kluger
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Author: Judy Collins
A quick and easy recipe for Pears Poached in Red Wine.
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet...
Author: Anna Stockwell
An easy Baby Greens Salad recipe
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Stanley Tucci
An easy Black Bean Soup recipe.
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines...
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed...
Author: Julia Child
Author: Traci Des Jardins
