Author: Maggie Ruggiero
Author: Ian Knauer
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Spicy Cucumber-Avocado Soup
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Irish stout lends a creamy rich sauce to this beef pot pie.
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Author: Leslie Revsin
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Gina Marie Miraglia Eriquez
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm,...
Author: Jane Smiley
Author: Melissa Roberts
Author: Alexis Touchet
Author: Paul Grimes
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor...