Author: Jeanne Thiel Kelley
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes...
Author: Mario Batali
Author: Kris Wessel
Author: Irma S. Rombauer
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Jim Fobel
Author: Jennifer Iserloh
Author: Jeanne Thiel Kelley
Author: Rose Pascale
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
Author: Roberto Santibañez
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Bruce Aidells
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Michael Lomonaco
Author: Maggie Ruggiero