Author: Susan Herrmann Loomis
Author: James Beard
Author: Bon Appétit Test Kitchen
Apples are one of the fruits that can be easily gathered around the beginning of autumn. There are countless trees not only in people's gardens but also...
Author: Neil
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Joe Yonan
Author: Madeleine Kamman
Author: Nava Atlas
Author: Melissa Roberts
A simple riff on the classic spritz formula originally built to highlight Lini's fruity, irresistible lambrusco rosato, this has become a spring-summer...
Author: Talia Baiocchi
Author: Lou Lambert
Author: Shelley Wiseman
Author: Francine Maroukian
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger...
Author: Drew Lazor and the Editors of PUNCH
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...
Author: Liz Alpern
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin...
Author: Melissa Roberts
Author: Martha Stewart
A stunning dessert that lets two autumn fruits-pears and persimmons-shine.
Author: Amelia Saltsman
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
Author: Wang Haibo
This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.
Author: Yohanis Gebreyesus
Author: Alain Ducasse
Author: Michael Tong
Author: Sheila Lukins
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
Author: Amanda Hesser
Author: Rebecca Rather
Author: Jean Anderson
This remarkably easy-to-make dessert pairs the seasonal flavors of fresh peaches and white zinfandel wine.