Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Author: Susan McCreight Lindeborg
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Author: Claire Saffitz
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon...
Author: Audrey Johns
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style...
Author: Rick Archbold
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH