Author: Lane Crowther
Author: Mark Bliss
Author: Cara Brunetti Hillyard
Author: Jamie Oliver
Author: James Peterson
Author: John Pozza
Author: Sheila Lukins
Author: Holly Smith
Author: Patricia Wells
Author: Gina Marie Miraglia Eriquez
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
Author: Dianne Jefferies
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop...
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
Author: Jim Lingenfeller
This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
Author: Bon Appétit Test Kitchen
Author: Robert Randolph
Make this pork loin roast for guests or an easy weeknight dinner. Onions, apples & sage make this main dish really stand out. Don't forget the cooking twine.
Author: Paula Deen
Author: Sarah Dickerman
For a savory addition, toss a little sautéed pancetta or bacon into this pasta.
Author: Paul Grimes
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...