Author: Armandino Batali
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
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: Bruce Aidells
Author: Mary Vaughan
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
Author: Dede Wilson
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: Cindy Mushet
Author: James McNair
Author: Elena Faita-Venditelli
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
Author: Adeena Sussman
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.
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.
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