Author: Bruce Aidells
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Dorie Greenspan
Author: Claudia Roden
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Author: Rhoda Boone
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
Author: Janis Gavin
Author: Carmen Scott
Author: Cory Schreiber
Author: Susan Herrmann Loomis
Author: Nathalie Dupree
Author: Mary Klonowski
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Claudia Fleming
Author: Dorie Greenspan
Author: Frank Stitt
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 can give for holiday gifts.
Author: Susan G. Purdy
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit...
Author: Kemp Minifie
Author: Julia Child
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin
Author: Jim Fobel
Author: Ian Knauer
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Author: Tracey Seaman