Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.
Author: Katherine Kallinis Berman
Author: Diane Rossen Worthington
Author: Yotam Ottolenghi
Author: Amelia Saltsman
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Suzanne Goin
This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as...
Author: Melissa Clark
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Author: Rick Tramonto
Author: Deborah Madison
Author: Gina Marie Miraglia Eriquez
The Product: Earthy-fruity spice powder with a mild kick. The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Sara Foster
Author: Peter Gordon
The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.
Author: Yves Camdeborde
Author: Peggy Knickerbocker
Author: Rozanne Gold
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Melissa Clark