Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Paul Grimes
Author: Ray "Dr. BBQ" Lampe
Author: Emily Connor
Author: Marcel Desaulniers
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
A one-pot dinner that's quick, easy and a real crowd-pleaser
Author: Paula Deen
Author: Christine Keff
Author: James Beard
Author: Sue Ellison
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.
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Author: Krystina Castella
Cachaça, a liquor made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time, as we do here. For ease of entertaining, however,...
Author: Ruth Cousineau
Author: Holly Smith