Author: Liza Davies
Author: Jim Fobel
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your...
Author: Victoria Granof
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Ted Allen
Author: Cory Schreiber
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Gil Marks
Author: Anne Stiles Quatrano
Author: Mikal Altomare
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
Author: Toni Cascio
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness...
Author: Ruth Cousineau
Author: Jan Okun
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Ken Haedrich
Author: Bruce Aidells
Author: Dorie Greenspan
Author: Paul Grimes
Author: Geoffrey Selling
Author: Anita Hacker
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while...
Author: Katherine Sacks
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in...
Author: David Tamarkin