This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Lora Zarubin
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Author: Nancy Oakes
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Author: Sheila Lukins
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Paula Wolfert
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: Floyd Cardoz
Author: Giada De Laurentiis
Author: Gina Marie Miraglia Eriquez
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy...
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Active time: 20 min Start to finish: 20 min
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Allen Susser
Author: Ian Knauer
Author: Ruth Cousineau
Author: Sara Foster
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served...
Author: Amelia Saltsman
Author: Massimo Ormani
Author: Bon Appétit Test Kitchen