This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Sara Foster
Author: Jerry Traunfeld
Author: Suzanne Goin
Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!
Author: Lillian Chou
Author: Nancy Oakes
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: John Currence
Author: Suzanne Goin
Author: Jerry Traunfeld
Author: Lora Zarubin
Author: John Currence
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
Author: Maria Helm Sinskey
Classic Yukon Gold Mashed Potatoes prepared with heavy cream, unsalted butter, salt, pepper, and garnished with fresh chives. This easy mashed potatoes recipe is perfect for the holiday season and pairs...
Author: Laura // A Beautiful Plate
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Author: Amy Chaplin
White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it...
Author: Katherine Sacks
Author: Carolyn Beth Weil
Author: Naomi Pomeroy
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
Author: Janet Fletcher
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your...
Author: Brent Ridge
Author: David Frenkiel