Author: Karen Stocker
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken...
Author: Alice Liveing
Author: Sue Knechtel
Author: Adeena Sussman
Author: Clifford A. Wright
Author: Molly O'Neill
Author: Ruth Cousineau
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...
Author: Shawn McClain
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Andrea Albin
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber
Author: Daniel Boulud
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Author: Sher Dil Qader
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Danielle Brackett