The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year. Aromatic sage pairs well with pumpkin puree to become a creamy pasta sauce.
Author: Jenny Rosenstrach
Ragù is a winter dish characterized by meat and tomatoes. It is traditional to cook it all day, adding more liquid if it starts to dry out. Italians use fresh tomatoes in the summer and canned in winter....
Author: Kara Zuaro
Author: Lynn Alley
This recipe is designed for rotisseries that don't sit directly over the flames. If your rotisserie does sit over the flames (or if you don't have a rotisserie), use the indirect grilling method described...
Author: Cheryl Alters Jamison
Author: Karen DeMasco
A blend of fresh herbs offers a pungent counterpoint to succulent scallops. We chose perciatelli, a tubular kind of spaghetti, but you could substitute linguini, rigatoni, or farfalle.
Author: Melissa Roberts-Matar
For such a rich fish, tuna is a good team player-it takes well to all kinds of seasoning. Here, I give it some tang by marinating it with lemon juice and zest, onions, capers, rosemary, and the most surprising...
Author: Dorie Greenspan
Author: Bon Appétit Test Kitchen