These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...
Author: Molly Baz
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver...
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for...
Author: Jacques Pépin
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
An easy Cranberry Jam recipe
Author: Stanley Lobel
Author: Bruce Aidells
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Author: Garrett McCord
Author: Gloria Kaufer Greene
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
This signature dessert from New Orleans is a classic Creole dish.
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples,...
Author: Curtis Stone
Author: Bon Appétit Test Kitchen
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Butter Pie Crust
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
A Beef and Bean Chili recipe, a fine version of a hearty classic.
With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true...
Author: Gil Marks
Author: Rick Bayless
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy...
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the...
Author: Wolfgang Puck
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Author: Alton Brown
Author: Denis Blais
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Author: Tony Kerum
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
Author: Wolfgang Puck