Author: James Beard
Author: Susan Herrmann Loomis
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
Author: Joe Yonan
Author: Nava Atlas
Author: Bon Appétit Test Kitchen
Author: Madeleine Kamman
Author: Shelley Wiseman
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
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
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: Melissa Roberts
Author: Lou Lambert
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
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
Author: Wang Haibo
Author: Martha Stewart
Author: Alain Ducasse
Author: Eric Werner
This remarkably easy-to-make dessert pairs the seasonal flavors of fresh peaches and white zinfandel wine.
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
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
A stunning dessert that lets two autumn fruits-pears and persimmons-shine.
Author: Amelia Saltsman
Author: Michael Tong
Author: Jean Anderson