Author: Lynn Hagee
Author: Ruth A. Matson
Author: Claudia Roden
Author: Peter Hoffman
Author: Floyd Cardoz
Author: Dorie Greenspan
Author: Mary Klonowski
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Author: Rhoda Boone
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: Nathalie Dupree
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Bon Appétit Test Kitchen
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Susan Herrmann Loomis
Author: Julia Child
Author: Carmen Scott
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Author: Antoinette Muto
Author: Dorie Greenspan