Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Author: Claire Saffitz
Author: Ian Knauer
Author: James Peterson
Author: Lora Zarubin
Author: Melissa Roberts
Author: Ted Allen
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Author: Trine Hahnemann
Author: Maggie Ruggiero
Author: Sheila Lukins
Author: Lora Zarubin
Author: Andrea Albin
Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Louise Pickerel
A quick and easy Spiced Apple Pie recipe
A moist and savory stuffing full of caramelized onions and mushrooms. The only stuffing my family will eat!
Author: SuzieQue
Author: Allison Vines-Rushing
Author: Molly Stevens
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Author: Lillian Chou
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Cory Schreiber
Author: Roy Yamaguchi
Author: Claudia Fleming
This is a pretty standard all-shortening piecrust recipe that yields a delicious, tender crust that many bakers believe makes the best pies.
Author: Ken Haedrich
Author: Frank Stitt
Author: Nathalie Dupree
Author: Jim Fobel
Author: Ruth Cousineau