Author: Ruth Cousineau
Author: Jason Gareffa
Grab some Granny Smith (or other tart) apples and make this easy iron skillet apple cake. This is a rustic, lumpy, imperfect cake-which is my favorite kind!
Author: Cherie Perkins Raglin
Author: Gale Gand
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.
Author: nigel slater
Author: Bon Appétit Test Kitchen
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner.
Author: Ocean Spray Cranberries, Inc.
Author: Dorie Greenspan
Author: Lillian Chou
Author: Molly Stevens
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Butter and a can of Mountain Dew makes for a yummy, sweet sauce in this apple dumpling recipe.
Author: Maria Speck
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Melissa Roberts
Author: Eric Ripert
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm...
Author: Taylor Boetticher
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Found on line and best made a day or two in advance so that the sauce can form a gelatin consistency when refrigerated.
Author: Bonnie G 2
Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus...
Author: Joe Sevier
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry.
Author: Sherrie-pie
Author: Scott Uehlein
Author: Shelley Wiseman
Author: Laurie Schobelock
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.
Author: Lillian Chou
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create...
Author: Tailor, Nashville, TN
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady