Author: Gertrude Burnom
Author: Nancy Oakes
Author: Bon Appétit Test Kitchen
Author: Judi Kerr
Author: Melissa Clark
Author: Diane Rossen Worthington
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
Author: Lauren Chattman
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
Author: Gerald Hirigoyen
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz
Author: Kevin Roberts
Author: Maggie Ruggiero
Recipe for diner-style rice pudding
Author: Kemp Minifie
Author: Katie Brown
Author: Rose Levy Beranbaum
Author: Sarah Dickerman
Author: Ruth Cousineau
Author: Sergio Remolina
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco