These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me...
Author: Jamie Oliver
Come in from the cold to this warmly spiced hot apple cider.
Author: Ian Knauer
Author: Janet Taylor McCracken
Author: Douglas Rodriguez
Author: Clark Frasier
Everyone needs a perfect pie crust recipe in their arsenal, whether it's for Thanksgiving, Christmas, or just because. This easy recipe should be your go-to!
Author: Shelley Wiseman
Author: Robin Smith
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
Author: Gabrielle Hamilton
Author: Lauren Groveman
Author: Larraine Perri
Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as...
Author: BecR2400
Author: Peter Kaminsky
Author: David Venable
Author: Roberto Santibañez
Author: Maricel Presilla
Author: Maggie Ruggiero
People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.
Author: Anna Posey
Author: Sue Ellison
Author: Karen DeMasco
I think this recipe came from MightyCool.com, but I'm not sure. My Mom who's 92 just loves it. I've changed the recipe a bit to suit our taste.
Author: Grandma Joan
Author: Shelley Wiseman
Author: Denise Barr
This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel...
Author: Anna Stockwell
Author: Tori Ritchie
This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce,...
Author: Jamie Oliver
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a...
Author: TOOLBELT DIVA