An easy Crème Anglaise recipe.
Author: Anne Applebaum
Butter Pie Crust
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners,...
Author: Kemp Minifie
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
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...
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Author: PalatablePastime
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
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
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
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
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around...
Author: Robert Hess
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond...
Author: Anita Chu
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on...
Author: Beatrice Ojankangas
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
An easy Roasted Leg of Wild Boar recipe. Serve a hearty Gigondas or St. Joseph with this sumptuous dish.
Author: Susan Herrmann Loomis
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use...
Author: Bev I Am
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
Make and share this Mc Cormick Poultry Seasoning (Copycat) recipe from Food.com.
Author: The Spice Guru
Author: Irma S. Rombauer
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Author: Marion Cunningham
Author: Suzanne Tracht
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly...
Author: Andrea Albin
Author: Oliver Strand
Author: Christine Hanna
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
You can make this up to three days ahead; be sure to start at least one day in advance.
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali