Author: Faith Heller Willinger
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
Author: Amelia Saltsman
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Suzanne Goin
This is a delicious easy to make potato soup recipe. I make this with a ham stock, made from boiling a ham bone. But it turns out well if you use a pre-packaged chicken soup stock or water and bouillion...
Author: jake ryleysmommy
Author: Jeanne Thiel Kelley
Author: Maria Thomann
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Author: Rick Tramonto
Author: Steven L. Katz
Author: Mary Charlotte McCall
Author: Lillian Chou
The Product: Earthy-fruity spice powder with a mild kick. The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.
Author: Bon Appétit Test Kitchen
Author: Nika Standen Hazelton
Author: Rick Tramonto
Author: Peter Gordon
The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.
Author: Yves Camdeborde
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez