Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted to suit any party need: Make this single layer...
Author: Katherine Sacks
Author: Molly Stevens
Author: Jeff Morgan
Author: Bon Appétit Test Kitchen
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Author: Mary Sellen
Author: Stan Frankenthaler
Grilling the oranges infuses this refreshing drink with slightly sweet, slightly bitter notes and smoky flavor, balanced by bright lime juice and aged tequila.
Author: Kat Boytsova
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Author: Diane Rossen Worthington
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find...
Author: Art Smith
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Author: Rick Tramonto
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Mario Batali
Author: Cory Schreiber
The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.
Author: Candace Nelson