Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
An easy Bourbon Sauce recipe
Author: Ruth Cousineau
Author: Lisa Zwirn
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
Serve with some crusty bread.
Author: Janet Fletcher
An easy Sweet-Potato Latkes recipe
Author: Abigail Johnson Dodge
Author: Andrea Albin
Author: Nancy Silverton
Author: Sarah Copeland
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...
Author: Melissa Clark
Author: Barbara Kafka
Author: Michael Schlow
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Gil Marks
Author: Alexis Touchet
Author: Maggie Ruggiero
Author: Ruth Cousineau
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed...
Author: Jennifer Wickes
Author: Eileen M. Watson
Author: Lisa Ferro
Author: Jill O'Connor
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich