Author: Rick Rodgers
Author: Alexis Touchet
Author: Najmieh Batmanglij
Author: John Scharffenberger
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
Author: Nancy Hawley
Author: Claudia Fleming
Author: Maria Helm Sinskey
Author: Jennifer Rubell
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: Suvir Saran
Author: Douglas Rodriguez
Author: Ted Reader
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Melissa Roberts
Author: Tom Berry
Author: Carolynn Angle