Author: Jeannette Ferrary
Author: Rozanne Gold
Author: Jeanne Kelley
Author: Yvette Van Boven
Author: Rick Rodgers
Author: James Beard
Author: Adam Sappington
Author: Susan Spungen
Author: Rick Rodgers
Author: Jeanne Thiel Kelley
It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
Author: Janet McCracken
Author: Cathal Armstrong
Author: Georgia Downard
Author: Johnny Hernandez
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Author: Rochelle Palermo
Author: Steven Raichlen
Author: Amanda Denton
Author: Karen DeMasco
Author: Jill Dupleix
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Alice Medrich
Author: Grace Young
Author: Lori Longbotham
Author: Ming Tsai
Author: Melissa Roberts
Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.
Author: Chris Morocco
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson