Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Author: Bruce Aidells
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Author: Ian Knauer
Author: Sally Gilmour
Author: Paul Grimes
Author: Michael Mina
Author: Gail Conde
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Michael Tong
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe...
Author: Anna Stockwell
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...
Author: Victoria Granof
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Anne Willan
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time...
Author: Anna Stockwell
Author: Harumi Kurihara
Author: Mark Taylor
Author: David Downie
Author: Paul Grimes
Author: Michele Scicolone