Author: Susan Ueki
Author: Lillian Chou
Author: Shelley Wiseman
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: Claudia Fleming
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.
Author: Katherine Kallinis Berman
Author: Jeff Edmunds
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold,...
Author: Anna Stockwell
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
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: Lora Zarubin
Author: Hugh Acheson
Author: Curtis Stone
Author: Michael Lomonaco
Pumpkin Custard Profiteroles With Maple Caramel
Author: Alice Marcus Solovy
Author: Melissa Clark
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
This needs to chill overnight, so plan accordingly.
Author: Ira Freehof
Author: Rose Levy Beranbaum