Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the...
Author: Claire Saffitz
Author: Maggie Shi
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of...
Author: Gina Marie Miraglia Eriquez
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Author: Melissa Roberts
Author: Claudia Roden
Author: Jan Schroeder
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Dan Barber
Author: Joyce Carol Oates
Author: Michael Anthony
Author: Nina Martindale
An easy Beef Bourguignon recipe
Author: Sheila Lukins
Author: Janis Gavin
Author: Hubert Keller
Author: Farid Zadi
Author: Fran Gallagher Ripsom