The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe...
Author: Jill Silverman Hough
Author: Susan Spicer
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent...
Author: Gina Marie Miraglia Eriquez
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you...
Author: Andy Baraghani
Author: Bruce Aidells
Author: Rose Levy Beranbaum
Author: Sheila Lukins
This soup is so easy to make, and it is creamy and yummy! This is a slight adaptation from Moosewood: Cooks at Home. It is wonderful with corn scone/bread...
Author: d-licious
Author: Cory Schreiber
Author: Gianni Scappin
Author: Lisa Mayfield
Author: Melissa Roberts
Author: Deborah Madison
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to...
Author: Melissa Clark
Author: Maggie Ruggiero
Author: Dora Moel
Author: Molly Stevens
Author: Dede Wilson
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled...
Author: Cal Peternell