This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this...
Author: Carla Snyder
"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's...
If I had to choose my all-time favourite family recipe, it would be this.
Author: Gordon Ramsay
Author: Kathleen Hulsy
Author: Sarah Copeland
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
Author: Victoria Granof
An easy Sweet-Potato Latkes recipe
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...
Author: Megan Scott
Author: Barbara Kafka
Author: Ghillie James
Author: Lidia Bastianich
Author: Brooke Dojny
I saw this made on a video and my mouth was was watering! Prime Rib is so expensive I can't bear to ruin a cut, so here it is. Perfection!
Author: pammyowl
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices...
Author: Bonnie Wilkens Metully
Author: Marsha Klein
Author: Annie Denn
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.