Author: Ken Haedrich
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: Rebecca Poynor-Burns
Author: Bobbi Claibourne
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Doris Murphy
Author: Traci Des Jardins
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Author: Anne Byrn
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
Author: Maggie Ruggiero
Author: Liza Davies
Author: Marlena Spieler
Author: Bruce Aidells
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade,...
Author: Julie Sahni
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit...
Author: Kemp Minifie
Author: Melissa Roberts
Author: Roy Yamaguchi
Author: Seamus Mullen
Author: Stephanie Clarke
Author: Janis Gavin
Author: Maria Helm Sinskey
Author: Michael Lomonaco
Author: Dorie Greenspan
Author: Lynn Hagee
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins