So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that's a little sweet, a little spicy, and as smooth or as chunky as you please.
Like a chorus line of Rockettes, these slices of tender brisket lean on one another in perfect symmetry. Nach Waxman explains how to accomplish the same.
If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Okay. We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.
"Transcendent" is how the author describes these rugelach. We'd like to add "flaky," "tender," and "perfect" to the list of apt adjectives.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
OGM. No, we don't mean OMG. We mean OGM. As in, "Oh, garam masala." That's how incredible this sweet and earthy loveliness is.
We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can't you?
If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Shame we didn't have these little lovelies on our plates when we were being admonished by our parents to "Eat your veggies!"
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma'd be proud.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
Stunning in its simplicity, this whole roast salmon makes for a pretty--and pretty impressive--presentation, to say nothing of its super suppleness.
Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Not only easy to make, they're easygoing in terms of playing nicely with main courses.