Author: Rozanne Gold
Author: Madeleine Kamman
Author: Gordon Hamersley
Author: Mary Corpening Barber
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Ghille James
Author: Gordon Hamersley
A stunning dessert that lets two autumn fruits-pears and persimmons-shine.
Author: Amelia Saltsman
Author: Martha Stewart
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger...
Author: Drew Lazor and the Editors of PUNCH
This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.
Author: Yohanis Gebreyesus
Author: Nava Atlas
Author: Shelley Wiseman
Author: Joe Yonan
A simple riff on the classic spritz formula originally built to highlight Lini's fruity, irresistible lambrusco rosato, this has become a spring-summer...
Author: Talia Baiocchi
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin...
Author: Melissa Roberts
Author: Francine Maroukian
Author: Wang Haibo
Author: Sheila Lukins
Author: Michael Tong
Author: Rebecca Rather
Author: Alain Ducasse
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
Author: Jean Anderson
Author: Amanda Hesser
Author: James Beard
Author: Bon Appétit Test Kitchen
Apples are one of the fruits that can be easily gathered around the beginning of autumn. There are countless trees not only in people's gardens but also...
Author: Neil
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman