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
This needs to set up overnight, so start one day ahead.
Author: Janet Fletcher
Author: Bruce Aidells
Author: Sara Forte
Author: Carolyn Beth Weil
Author: Sara Dickerman
Author: Sheila Lukins
Author: Janet Fletcher
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.
Author: Marina Delio
Author: Michael McLaughlin
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
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
Author: Michael Lomonaco
Author: Deborah Madison
Author: Rick Rodgers
Author: Ken Haedrich
Author: Kathryn Matthews
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: David Venable
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman