Author: Gina Marie Miraglia Eriquez
Author: George Mahaffey
Author: Suzanne Goin
Author: Judith M. Fertig
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Susan Herrmann Loomis
Author: Mary Klonowski
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
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: Gertrude Burnom
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Bobby Flay
Author: J. Patrick Truhn
Author: Deborah Madison
Author: Teresa Barrenechea
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Maggie Ruggiero
Author: Nancy Oakes
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Author: Monique Barbeau
Author: Marie T. Mora