Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Author: Gina Marie Miraglia Eriquez
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Author: Bon Appétit Test Kitchen
Author: Lidia Matticchio Bastianich
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Peggy Knickerbocker
The Product: Earthy-fruity spice powder with a mild kick. The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.
Author: Bon Appétit Test Kitchen
Author: Rick Tramonto
Author: Rick Rodgers
This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as...
Author: Melissa Clark
Author: Sara Foster
Author: Peter Gordon
The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.
Author: Yves Camdeborde
Author: Rozanne Gold
Author: Melissa Clark