Good gravy starts with good stock. Make your own rich stock a few days prior.
Author: Bon Appétit Test Kitchen
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
Author: Joan Nathan
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Author: Maria Helm Sinskey
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Author: Ruth Cousineau
Homemade toffee that will make sure no one will have to dig to the bottom of the bowl to find the cashews!
Author: Land O'Lakes
Author: Lisa Zwirn
Author: Zilly Rosen
The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad...
Author: Kat Boytsova
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty,...
Author: Bill Clark
Author: Kenny Shopsin
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim
Author: Liz Gutman
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed...
Author: Rick Martinez
South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their rice and dhal.
Author: Maya Kaimal
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level...
Author: Dennis Prescott
The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy...
Author: Ruth Cousineau
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Let the kids measure the ingredients and shake the bags for this sweet snack.
Author: Land O'Lakes
Our sultana scones recipe is easy to make and makes a delicious treat for teatime.
Toasting hazelnuts gives butter a delightful flavor for tender asparagus.
Author: Land O'Lakes
There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn't be right without mashed potatoes. It seems there is always one family...
Author: Diane Morgan
Author: Bon Appétit Test Kitchen
Author: Ludo Lefebvre
Author: Rachel Allen
Author: Dianne Rossmando
Author: Susan Spungen
Author: Dianne Rossmando
Author: Jamie Purviance
Author: Abigail Johnson Dodge
Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Author: Claire Saffitz
Author: Sarah Magid
Author: Sarabeth Levine
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
A classy twist on the traditional Peanut Butter Blossom.
Author: Land O'Lakes
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady