Author: Anne Willan
Author: Jill Silverman Hough
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Author: Bruce Aidells
The precursor to the Pimm's Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but...
Author: Tenaya Darlington
Author: Mary Vaughan
Author: Dede Wilson
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...
Author: Claudia Fleming
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress at any Thanksgiving celebration.
Author: Kat Boytsova
Author: James McNair
Author: Cindy Mushet
Author: Elena Faita-Venditelli
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
Author: Adeena Sussman
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre
This slow braised rabbit gets a touch of acidity from a tomato sauce.
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even...
Author: Steven L. Katz
Author: Judith Buckner
Author: Kelly Mickle