This recipe takes a little longer to cook but it is well worth it. A great cold winter treat. You can change the type of beans that you use if you want to.
Author: TROUBLE4U2
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Author: Ruth Cousineau
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Jim Meehan
Author: Mai Pham
Author: Martin Boetz
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Author: Nancy Silverton
Author: Gale Gand
Author: James Beard
Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty...
Author: Ruth Cousineau
Author: Rebecca Rather
Author: Jeanne Thiel Kelley
This versatile salsa also pairs well with scallops or roast fish.
Author: Bon Appétit Test Kitchen
Author: Nancy Hawley
Author: Selma Brown Morrow
Author: Melissa Clark
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
Author: Lillian Chou
Author: Betty Davison