Author: Melissa Roberts
An easy Braised Red Cabbage recipe
Author: Dora Moel
Author: Barbara Kafka
Author: Molly Stevens
Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat!
Author: Taylor in Belgium
Author: Melissa Roberts
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Author: Lillian Chou
Make and share this Easy Hot Chocolate recipe from Food.com.
Author: Chef Elizabeth H
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy...
Author: Anna Stockwell
How to make mashed butternut squash to use in other recipes.
Author: Lukas Volger
Author: Alexis M. Touchet
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Wolfgang Puck
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Sara Jenkins
Author: James Beard
Author: Cara Brunetti Hillyard
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Michael Tong
Author: Dorothy Davis
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.