Author: Sara Foster
Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat-and gives it extra juiciness. Here, we use the favorite...
Author: Lillian Chou
Author: Amanda Hesser
Author: Selma Brown Morrow
Author: Lora Zarubin
Author: Joshua McFadden
Author: Lora Zarubin
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon,...
Author: Audrey Johns
Author: Deborah Madison
Author: Diane Rossen Worthington
Author: Julia Child
Author: Ming Tsai
Author: Fran McCullough
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye...
Author: Brad Leone
Author: Mark Bliss
Author: Julie Hasson
Author: James Beard
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing...
Author: Dorothy Lee