Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
Author: Katherine Sacks
Author: Mary Sue Milliken
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Author: Melissa Roberts
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
Author: Dawn Perry
Author: Katie Brown
Author: Ina Garten
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Author: Edward Lee
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator,...
Author: Dr. John McDougall
Author: Sylvia Pease
Author: Ursula Ferrigno
Author: Bon Appétit Test Kitchen
Author: Tracey Medeiros
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: John T. Edge
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Jerry Traunfeld
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw...
Author: Raquel Grinnell
Author: Brent Ridge
Author: Eloise Davison