Author: Myra Goodman
Author: Ken Haedrich
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction...
Author: Bahija
Author: Alex Palermo
Author: François Haeringer
Author: Bon Appétit Test Kitchen
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Author: Julie Smolyansky
Author: Bruce Aidells
Author: Rick Rodgers
Author: Lori Longbotham
Author: Melissa Roberts
Author: Lidia Matticchio Bastianich
Author: Michele W. Gerhard
Author: Sara Kate Gillingham-Ryan
Author: Julia Child
If I could only have one dessert sauce this-without a doubt-would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every...
Author: Emily Luchetti
Everyone will love this creamy baked sweet potato casserole. Beat together cooked sweet potatoes, sugar, vanilla, butter, eggs, cinnamon and nutmeg. The...
Author: Paula Deen
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman