Author: Jennifer Wickes
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Author: Michael McLaughlin
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
An easy Roasted Butternut Squash Risotto
Author: Juliet Hardesty
Author: James Beard
Author: Hugh Acheson
Author: Sara Moulton
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast...
Author: Ti Martin
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Nancy Oakes
Author: Joe Gannon
Author: Lisa Zwirn
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Author: Lillian Chou
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Marie Devito Crowley
Author: Bruce Aidells
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.