Author: Ian Knauer
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Author: Irene D. Andersen
Author: Bon Appétit Test Kitchen
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Author: Anna Stockwell
Author: Suzanne Goin
Author: Austin Zimmerman
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
Author: Nancy Verde Barr
Author: Shauna James Ahern
Author: Jeanne Thiel Kelley
Author: Bruce Aidells
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til...
Author: Ann Redding
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...
Author: Melissa Clark
Author: Melissa Roberts
When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats...
Author: Katherine & Ryan Harvey
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Christian Etchebest
Author: Bon Appétit Test Kitchen
Author: Fuchsia Dunlop
Author: Cory Schreiber
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Melissa Roberts
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...
Author: Julia Sullivan
Author: Priscila Satkoff