If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a...
Author: Dawn Perry
Author: Jennifer Appel
Author: Frank Stitt
Author: Diana Kennedy
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the...
Author: Claire Saffitz
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you...
Author: Susan G. Purdy
Author: François Kwaku-Dongo
Author: M. J. Adams
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Author: Jay Wetzel
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Author: Zita Wilensky
Author: Joe Gannon
Author: James Beard
Author: Dorothy Lee
A classic and easy to make Chestnut Soup recipe.
Author: Bon Appétit Test Kitchen
Author: Claudia Fleming
Author: Sheila Lukins
Author: Carole Bloom
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency...
Author: Marcella Hazan
Author: Cory Mattson
Author: Janet Fletcher
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is...
Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional...
Everyone will love this creamy baked sweet potato casserole. Beat together cooked sweet potatoes, sugar, vanilla, butter, eggs, cinnamon and nutmeg. The...
Author: Paula Deen
Author: George Mahaffey
Pumpkin Custard Profiteroles With Maple Caramel
Author: Sheila Lukins
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong