Author: Gina Marie Miraglia Eriquez
Author: Barbara Barger
Author: Julian Marucci
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Gabrielle Hamilton
Author: Robin Davis
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Susan Reid
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a...
Author: Monique Volz of AmbitiousKitchen.com
Author: Lesley Porcelli
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Carole Bloom