Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Lori Longbotham
Author: Victoria Granof
Author: Diane Rossen Worthington
Author: Shelley Wiseman
Author: Elinor Klivans
Author: Beverly Gannon
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Jean Thiel Kelley
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance...
Author: Ruth Cousineau
Author: Paul Grimes
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Author: John Currence
Author: Ruth Cousineau
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Author: Andrew Tarlow
Author: Susie Campbell
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop...
Author: Gina Marie Miraglia Eriquez
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Author: Yvonne Askew