This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Molly Stevens
Author: Elinor Klavins
Author: Cory Schreiber
Author: Susan Spungen
Author: Mark Risley
Make and share this Sage and Onion Stuffing recipe from Food.com.
Author: CoffeeMom
Author: Janet Fletcher
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Karen Barker
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Author: Janet Fletcher
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Author: Claire Saffitz
Author: Amelia Saltsman
Author: Tina Miller
Author: Diane Morgan
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
Author: Elinor Klivans
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Author: Claudia Fleming
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Carolyn Beth Weil
Author: Janet Fletcher
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: James Beard