Author: Alex Palermo
Author: Bruce Aidells
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Danny Meyer
Author: Maggie Ruggiero
This needs to chill overnight, so plan accordingly.
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Melissa Roberts
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Author: Andrea Albin
Author: Karen DeMasco
Author: Molly Stevens
Author: Lidia Bastianich
Author: Blythe Boyd
Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.
Author: Lauren Groveman
Author: Rick Rodgers
In this gravy recipe, the high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.
Author: Anna Niederholzer