Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Joie Gaty
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Carol Rock
Author: Molly O'Neill
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: Zarela Martinez
Author: Bon Appétit Test Kitchen
Author: James Beard
Author: Melissa Roberts
Author: Wolfgang Puck
Author: Gina Marie Miraglia Eriquez
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Seamus Mullen
Author: Jacques Pépin
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
A classic Candied Sweet Potatoes recipe
Author: Larraine Perri
Author: Sheila Lukins
Author: Fran McCullough
Author: Betty Caldwell
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Ruth Cousineau
Author: Lewis Rossman
Author: Lillian Chou
Author: Melissa Roberts