Author: Jean Anderson
Author: Peter Reinhart
Author: Sherri Guggenheim
Author: Leslie Cohen
Author: Ann Colton
Author: Joan Nathan
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Faith Heller Willinger
Author: Merritt Watts
Author: Lori De Mori
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
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Melissa Roberts
Author: Suzanne Tracht
Author: James Oseland
Author: Sarah Britton
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Bill Granger
Author: Frank Stitt
Author: Sarah Tenaglia
Author: Maggie Ruggiero
Author: Ian Knauer
Author: Melissa Roberts
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Author: Amelia Saltsman
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Catherine McCord