Author: Sophie Dahl
Author: Joie Gaty
Author: Richard A. Jones
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Ruth Cousineau
Author: Dawn Murray
Author: Lillian Chou
Author: Cynthia Wilson
Author: Bon Appétit Test Kitchen
Author: Pableaux Johnson
Author: Janet McCrane
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels...
Author: Tom Parker Bowles
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
Author: Anna Francese Gass
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Bon Appétit Test Kitchen
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.
Author: nigel slater