Author: Mikal Altomare
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable...
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
Author: Frances Mayes
Author: Wendy Popp
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Author: Debi Mazar
Author: Lillian Chou
Author: Maria Helm Sinskey
Author: Molly Stevens
Author: Edna Lewis
Author: Maggie Ruggiero
Author: Melissa Roberts
Make and share this Scalloped Oysters recipe from Food.com.
Author: GrandmaIsCooking
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming...
Author: Art Smith
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
Author: Lisa Chernick