These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the...
Author: Rick Martinez
Author: Elizabeth Falkner
Author: Traci Des Jardins
Author: Shelley Wiseman
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them...
Author: Philip Krajeck
Author: Marge Perry
Author: Bonnie Bennett
Author: Jeanne Thiel Kelley
Author: Patricia Yeo
Fresh kale gets added flavor with bacon and onions, cooked in a cast-iron skillet.
Author: Lodge Cast Iron
Author: Mary Cech
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move...
Author: Katherine Sacks
Author: Andreas Viestad
Author: Sara Forte
This savory pie is baked in a flaky phyllo pastry shell.
Author: Lachlan Mackinnon-Patterson
Inspired by a sandwich from Brooklyn's Court Street Grocers, this roasted squash number is like autumn squished between bread. The combo of hearty, thyme-roasted butternut squash, rich white cheddar cheese,...
Author: Katherine Sacks