Author: Shelley Wiseman
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Author: Melissa Roberts
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Author: Michael Tong
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Make and share this Toffee Coated Peanuts recipe from Food.com.
Author: SweetsLady
Author: Kim Bartel
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Author: David Downie
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken...
Author: Alice Liveing
Author: Debi Mazar
Author: Juli Tsuchiya-Waldron
Author: Bon Appétit Test Kitchen
Author: Karen Stocker
Author: Pati D'Eliseo
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Sara Jenkins
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming...
Author: Art Smith
Author: Kent Rathbun