Author: Bon Appétit Test Kitchen
Author: Zita Wilensky
This roasted whole chicken in an oven-proof skillet is surrounded by carrots and garlic, then stuffed with lemon and thyme.
Author: Elise Bauer
Author: Betty Davison
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline,...
Author: Alison Roman
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Author: Lillian Chou
Author: Joan Nathan
Author: Jill Silverman Hough
Author: Peggie O'Kennedy
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Debra A. Broeker
Author: Melissa Roberts
Author: Lidia Bastianich
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce,...
Author: Dalena Haskins Benavente
Author: Victoria Granof
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars...
Author: Ana Sortun
Author: Suzanne Tracht
This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as...
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
Author: Dorie Greenspan
Author: Edith Kohn
Author: Mary Frances Heck
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
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
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
Author: Bon Appétit Test Kitchen
Author: Rachel Shakerchi