Author: Gretchen Davis
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.
Author: Rick Martinez
Don't believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.
Author: Mina Stone
Steaming the apricots over the rice while it rests softens them just enough.
Author: Mina Stone
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd
Author: Bonnie Wilkens Metully
Author: Connie Barbara Schaeffer
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Chad Robertson
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Author: Giada De Laurentiis
Author: Steven Raichlen
Author: Jamie Elizabeth Flick
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: Jan Okun
Author: Bruce Aidells
Author: Brad Avooske
Author: Mario Batali
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Author: Maria Helm Sinskey
Author: Rick Rodgers
Author: Tony Litwinko
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Cynthia Paige Ward