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: Carole Bloom
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: Don Shingler, Jr.
Author: Molly Stevens
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Sarah Patterson Scott
Author: Ted Allen
"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
Come in from the cold to this warmly spiced hot apple cider.
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
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
Author: Cory Schreiber
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Lillian Chou
Author: Joy Ackerman
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz