Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Melissa Clark
Author: Julia Shure
Author: Joan Nathan
Author: Doris Murphy
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Maggie Ruggiero
Author: Bahija
Author: Bruce Aidells
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple...
Author: Tom Colicchio
Pumpkin Custard Profiteroles With Maple Caramel
Author: Norma Shirley
An easy Braised Red Cabbage recipe
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
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 finding a shoulder, use venison shanks instead....
Author: John Besh
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit...
Author: Kemp Minifie
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Author: Claire Saffitz
Author: Michael Psilakis
Author: Geoffrey Selling
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Anne Stiles Quatrano
An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.
Author: Ludovic LeFebvre
Author: Sara Foster
Author: Andrea Albin