Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable...
Author: Rhoda Boone
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of...
Author: Julie Sahni
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast...
Author: Sarah Copeland
An easy Roasted Butternut Squash Risotto
Author: Melissa Roberts
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Gina Marie Miraglia Eriquez
Author: Anne Stiles Quatrano
Author: Sher Dil Qader
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Author: Ghillie James
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
Author: Dorie Greenspan
Author: Maria Helm Sinskey
Author: Ian Knauer
Author: Nancy Oakes
Author: Ti Martin
Author: Lisa Zwirn
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Author: Dawn Perry