Author: Rose Levy Beranbaum
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways...
Author: Sarah Copeland
Author: Ian Knauer
Author: Rick Rodgers
Author: Jeanne Thiel Kelley
Author: Bruce Aidells
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Ian Knauer
Author: Betty Rosbottom
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
Author: Gene Briggs
Author: Melissa Roberts
Author: Yotam Ottolenghi
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Author: Melissa Roberts-Matar
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Author: Stratta
Author: Wuanda Walls
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Author: Matthew Mead
Author: Paul Grimes
Author: Kay Chun
Author: Sam Worley
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without...
Author: Vivian Howard
Author: Joe Dion