English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
Author: Tori Ritchie
Author: Mark Bittman
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Jill Dupleix
Author: Zoe Singer
Author: Rose Levy Beranbaum
Author: Ivy Manning
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Shelley Wiseman
Author: Lillian Chou
Author: Josie Le Balch
Author: Bon Appétit Test Kitchen
Author: Susan Reid
Author: Abigail Johnson Dodge
Author: Susan Herrmann Loomis
Author: Amy Traverso
Author: Sean Brock
Author: Anna Getty
This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).
Author: Alison Roman
Author: Karen Kaplan
Author: Sheila Lukins
Author: Lorna Sass
Author: Brenda Louch
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight...
Author: Rhoda Boone