These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze,...
Author: Molly Baz
In the game forum I tagged recipes for Bisquick mix and also beef stew that required dumplings. This is the original dumpling recipe from BettyCrocker.com...
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
Butter Pie Crust
Author: Stanley Lobel
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from...
Author: Garrett McCord
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts...
Author: Melissa Roberts
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
Author: Ruth Cousineau
An easy Penne in Cream Sauce with Sausage recipe
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf...
Author: Sara Quessenberry
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Author: Alton Brown
Author: Molly Stevens
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables...
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.
Author: Patricia Heaton
This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give...
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese...
Author: Wolfgang Puck
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be...
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of...
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally...
Author: Shawn H
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
Author: Janet Mercuri
An easy Roasted Leg of Wild Boar recipe. Serve a hearty Gigondas or St. Joseph with this sumptuous dish.
Author: Susan Herrmann Loomis
Author: Ann Gillespie
Author: Denis Blais
You can make this up to three days ahead; be sure to start at least one day in advance.
The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Cornish Game Hens with Garlic and Rosemary. Pour a light Chianti...
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove....