This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Karen Stabiner
This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.
Author: Rhoda Boone
Author: Deborah Madison
Author: Lillian Chou
Author: Sarah Copeland
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Author: Fran McCullough
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Author: Molly Baz
Author: Sara Foster
Author: Jill Silverman Hough
Author: Sharon Buck
An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.
Author: Ludovic LeFebvre
Author: Paula Wolfert
Author: Ian Knauer
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Jeanne Thiel Kelley
Author: Molly Wizenberg
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Author: Chris Fischer
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Author: Elise Mitzel-Ulanoff
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.