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
Author: Doris Murphy
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Author: Maggie Ruggiero
Author: Ken Haedrich
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: Traci Des Jardins
Author: Bruce Aidells
Author: Bobbi Claibourne
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: Bon Appétit Test Kitchen
Author: Marlena Spieler
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: Liza Davies
Author: Ted Allen
Author: Seamus Mullen
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: Maria Helm Sinskey
Author: Melissa Roberts
Author: Janis Gavin
Author: Roy Yamaguchi
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Lynn Hagee
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.