Author: Bobby Flay
Author: Michael Lomonaco
This is a recipe from my grandmother. It was passed down to me by my mom. Not sure but I think my grandmother got it from her mom too. In any case, I love...
Author: Relayer
Author: Amanda Hesser
Author: Anita Lo
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the...
Author: Gina Marie Miraglia Eriquez
Easy Corn Bread
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Author: Chris Morocco
Author: Shelley Wiseman
Author: Sarah Patterson Scott
Author: Beth Harrison
Author: Peter Reinhart
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron...
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
This simple cornbread was designed for making stuffing-it's easy to cut, not too sweet, and holds together.
Author: Molly Baz
Author: Ruth Cousineau
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Ina Garten