Author: Paul Grimes
Author: Diane Rossen Worthington
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Author: Christine Swanson
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Author: Joan Nathan
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Lillian Chou
Author: Traci Des Jardins
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple...
Author: Mary Frances Heck
Author: Bruce Aidells
In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good counterpoint to the sweet, tart stone fruit.
Author: Julia Bainbridge
Author: Barbara H. Anderson
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Josie Le Balch
Author: David Burke
Author: Nancy Gaffney
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Author: Ted Allen
Author: Faith Willinger
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
Author: Nicole Hampton
Author: Melissa Roberts
Author: Lesley Porcelli
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Joan Nathan
Author: Dorothy Sweet
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough