Author: Michael McLaughlin
Author: Brent Ridge
Author: Ivy Manning
Author: Diane E. Appleton
Author: Frank Stitt
Author: Linda Grisso
Author: Paul Bartolotta
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole...
Author: Cecilia Hae-Jin Lee
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Author: Bryant Terry
Author: Shauna James Ahern
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Author: Claire Saffitz
Author: Andrea Albin
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Shelley Wiseman
Author: Melissa Roberts
Author: Nancy Verde Barr
These easy breakfast buns have raspberry jam spread on top of the dough so that the jam is spiraled throughout the individual buns. Great brunch dish!
Author: Julia Turshen
Author: Sara Foster
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