A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Author: Ruth Cousineau
Author: Molly Stevens
Author: Sara Foster
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Nancy Oakes
Author: Lisa Zwirn
An easy Bourbon Sauce recipe
Author: Anna Pump
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her...
Author: Ina Garten
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
Author: Bon Appétit Test Kitchen
Author: Edna Lewis
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
Author: Sheila Lukins
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Author: Jeanne Thiel Kelley
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Ellen Brown
Author: Rick Rodgers
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Author: Claire Saffitz
Author: Ruth Cousineau
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
Author: Steven Raichlen
Author: Ti Martin
Author: Alison Roman
Author: Michael Lomonaco
Author: Abigail Johnson Dodge
Author: Sara Moulton
Author: Jeanne Kelley
Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry-you can just top your soup with...
Author: Rhoda Boone
Author: Tom Gilliland
Author: Maggie Ruggiero
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers