Author: Melissa McClure
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
Author: David Chang
Author: Melissa Roberts
Author: Laurent Gras
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Author: Claire Saffitz
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Author: Anna Stockwell
Author: Robin Davis
Author: Mario Batali
Author: Alex Grossman
Author: Neela Paniz
Author: Suzanne Tracht
Author: Peter Reinhart
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Author: Sara Foster
Author: Anthony Bourdain
Author: Ira Freehof
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Author: Paul Grimes
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Rice with amazing flavor is hard to come by but this recipe makes it so easy. Before roasting the pork shoulder, make slits to fill up with sofrito, sazon and adobo seasonings. Serve with the delicious...
Author: Paula Deen
Author: Susan Murphy