Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast...
Author: Sarah Copeland
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
An easy Roasted Butternut Squash Risotto
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Melissa Roberts
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of...
Author: Julie Sahni
Author: Gina Marie Miraglia Eriquez
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Anne Stiles Quatrano
Author: Ghillie James
Author: Sher Dil Qader
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
Author: Lisa Zwirn
Author: Ian Knauer
Author: Dorie Greenspan
Author: Melissa Clark
Author: Sara Forte
Author: Nancy Oakes
Author: Maria Helm Sinskey
This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped...
Author: Bon Appétit Test Kitchen