Author: Sarah Huck
Author: Nika Standen Hazelton
Author: Ivy Manning
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Author: Sara Dickerman
Author: Kevin Dundon
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Molly Stevens
Author: Mario Batali
Author: David Guas
Author: Sam Talbot
Author: Kris Wessel
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Paul Johnson
Author: Jacques Maximin
Author: Giada De Laurentis
Author: Victor Commisso
Author: Diane Rossen Worthington
Author: Alfred Portale
Author: Christian Thornton
Author: Victoria Granof
Author: Jennifer Iserloh
This is the ultimate turkey sandwich.
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.