Author: Jasper White
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon...
Author: Audrey Johns
Author: Bruce Aidells
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Jim Fobel
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Author: Sheila Lukins
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Author: Susan McCreight Lindeborg
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Jennifer Iserloh
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the...
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Author: Diana Yen
For a savory addition, toss a little sautéed pancetta or bacon into this pasta.
Author: Rozanne Gold
Author: Molly Stevens
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Author: Katherine Sacks