Author: Judith M. Fertig
Author: Rebecca Poynor-Burns
Author: Mary Klonowski
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...
Author: Ted Allen
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Author: Lynn Hagee
Author: Gertrude Burnom
Author: Suzanne Goin
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Author: J. Patrick Truhn
Author: Monique Barbeau
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
Author: Marie T. Mora
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Bobby Flay
Author: Maggie Ruggiero
Author: Selma Brown Morrow
Author: Molly O'Neill
Author: Nancy Oakes
Author: James Beard
Author: Bon Appétit Test Kitchen