With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall...
Author: Chris Morocco
Author: Melissa Roberts
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
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...
Author: Gina Marie Miraglia Eriquez
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the...
Author: Donna Hay
Author: Gil Marks
Author: Lori Longbotham
Author: Dede Wilson
Author: Kay Chun
Author: Julie Richardson
Author: Gina Marie Miraglia Eriquez
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's...
Author: Melissa Roberts
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into...
Author: Damon Lee Fowler
Author: Gina Marie Miraglia Eriquez
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention...
Author: Luisa Weiss
Author: Gina Marie Miraglia Eriquez
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Almond crescent cookies are the perfect bite for a tea party or with a coffee. Made with almond flour, they are buttery and nutty!
Author: Garrett McCord
Author: Katie Brown