Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach)...
Author: Susan McCreight Lindeborg
Author: Lynne Rossetto Kasper
Author: Robin Schempp
Author: Anna Thomas
Author: Guy Ferri
Author: Anna Boiardi
Author: Steven Raichlen
Author: Greg Patent
Author: Peggy Knickerbocker
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't...
Author: Rick Martinez
Author: Peter Hoffman
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Bon Appétit Test Kitchen
Author: Diana Yen
Author: Deborah Madison
Infused with the robust flavors of sage, shallots, and Parmesan, these pumpkin ravioli wonton dumplings are ideal for an autumn menu.
Author: Bon Appétit Test Kitchen
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly...
Author: Gina Marie Miraglia Eriquez
Author: Jennifer Iserloh
Author: Jill Silverman Hough
Author: Betty Rosbottom
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Susan Spungen
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH