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Roasted Veal Shanks with Rosemary

Author: Lidia Bastianich

Gratin of Greens

Author: James Beard

Bourbon Walnut Sweet Potato Mash

Author: Michael Lomonaco

Cinnamon Apple Crisp

Author: Fran Love Taylor

Banoffee Pie

Author: Abigail Langlas

Sweet Potato Soufflé

Author: Trisha Yearwood

Citrus Cranberry Compote

Author: Karen DeMasco

Baked Potato and Carrot Mash

Author: Roy Finamore

Apple Bundt Cake

Author: Amanda Denton

Instant Pot Lamb Haleem

Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.

Author: Sohla El-Waylly

Upstate Chili

Author: Michael Phillips

Cider Brined Turkey with Star Anise and Cinnamon

"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...

Author: Anita Lo

Bouillabaisse

Author: David Kamen

Olive Oil Pepper Biscuits

Author: Gina Marie Miraglia Eriquez

Peanut Butter and Jelly Jewels

Author: Rose Levy Beranbaum

Spicy Shrimp Timbales

Author: Dominique Macquet

Grilled Tea Brined Turkey with Tea and Lemon Gravy

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its...

New Fashioned Apple Pie

Author: Debbie Fleming