Author: Charlie Trotter
Author: Melissa Roberts
If you don't have cinnamon and star anise in your pantry, don't buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and...
Author: Andy Baraghani
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Author: Chris Morocco
Author: Peter Reinhart
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Author: Helaine Ohayon
Author: Sara Kate Gillingham-Ryan
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Michael McLaughlin
Author: Molly Stevens
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
Author: Lora Zarubin
Author: Scott Peacock
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Ian Knauer
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
Author: Nathalie Dupree
Author: Jeanne Thiel Kelley
Author: Michael Lomonaco
Author: Charlie Trotter
Author: Melissa Clark
Author: Torben Jensen