Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
Author: Inez Valk-Kempthorne
Author: Jeanne Thiel Kelley
Author: Madeleine Reilly
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Author: Jeff Edmunds
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe...
Author: Jill Silverman Hough
Author: Eugene I. Cleary
Author: Molly Stevens
Author: Alison Roman
Author: Anita Sharp
Author: Bruce Aidells
Author: Jimmy Bannos Jr.
Author: Lynn Baygan
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
Author: Bill Granger
Author: Gale Gand
Author: Bon Appétit Test Kitchen
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for...
Author: Alison Roman
Author: Fred Thompson
Author: Roxanne E. Chan
Author: Bruce Aidells
Author: Dan Barber
Author: Annabel Langbein