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
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet...
Author: Anna Stockwell
Author: Doris Murphy
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Tom Colicchio
Author: Janet Fletcher
Author: Toni Cascio
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: Marlena Spieler
Author: Ken Haedrich
Author: Ted Allen
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
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: Traci Des Jardins
Author: Janis Gavin
Author: Peter Hoffman
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: Dorie Greenspan
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Liza Davies
Author: Lynn Hagee
Author: Antoinette Muto
Author: Floyd Cardoz
This classic Italian potato dumpling recipe comes from Lidia Bastianich.
Author: Lidia Matticchio Bastianich
Author: Roy Yamaguchi