White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it...
Author: Katherine Sacks
Author: James Peterson
Author: Carolyn Beth Weil
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Annie Somerville
Author: Michael Chiarello
Author: Gil Marks
Herbs and butter make a roasted turkey savory and moist. The perfect recipe for Thanksgiving or any other day!
Author: Paula Deen
Author: Elizabeth Falkner
Author: Janet Fletcher
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Author: Brent Ridge
Author: Rick Rodgers
Author: Dodie Thompson
Author: Bon Appétit Test Kitchen
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Denise Barr
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Author: Arthur Schwartz