Author: Michael Lomonaco
Author: Karen DeMasco
Author: Melissa Clark
Author: Michael Lomonaco
Author: Jim Fobel
Author: James Peterson
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Edith Kohn
Author: Alison Roman
Author: Ruth Cousineau
Author: Shelley Wiseman
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Melissa Clark
Author: Maggie Ruggiero
Author: John Currence
Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well - and considering all the other carb sources on your...
Author: Ted Allen
Author: Lora Zarubin
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Josie Le Balch
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the...
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Traci Des Jardins
Author: Jennifer Iserloh
These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Author: Katherine Kallinis Berman
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron skillet ensures a super-crispy crust.
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts