Author: John Currence
Author: Shelley Wiseman
A classic Candied Sweet Potatoes recipe
Author: Carole Bloom
Author: Jasper White
'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe...
Author: evelynathens
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
Author: Jennifer Iserloh
This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.
Author: Sam Sifton
Author: Kathleen Curtin
Author: Charlie Trotter
Author: Carole Bloom
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Lora Zarubin
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
Author: Peter Berley
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Victoria Granof
Author: Frank Stitt
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Nigella Lawson
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Author: Larraine Perri
Author: Ruth Cousineau
Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.
Author: Lillian Chou