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Explore 573 recipes, 1 project, 22 articles, 30 galleries, 16 videos, and more

Grilled Swordfish with Nectarine-Onion Salsa

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Goat Cheese with Arugula and Nasturtium Blossoms

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Red, White, and Blue Parfaits

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Tomato-Sausage Lasagna

Time:2 hours 30 mins
Ingredients
  • 12 dried lasagna noodles (about 10 ounces), uncooked
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1 pound sweet Italian sausage, casings removed
  • 2 cans (28 ounces each) whole peeled tomatoes in puree
  • Coarse salt and ground pepper
  • 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
  • 3/4 cup shredded Parmesan cheese (about 3 ounces)
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Mini Sticky Buns

Ingredients
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (100 to 110 degrees), plus more for raisins
  • 12 tablespoons plus 1 1/2 teaspoons unsalted butter, plus more for muffin tins
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon white vinegar
  • 1/2 teaspoon plus 1/8 teaspoon coarse salt
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup sour cream
  • 1 2/3 cups all-purpose flour, sifted, plus more for work surface
  • 1 cup bread flour, sifted
  • 1 cup raisins
  • Glaze
  • 1 1/2 cups toasted pecans, very coarsely chopped
  • 1 cup packed Brown Sugar Mixture
  • 1 tablespoon ground cinnamon
  • Boiling water
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Bourbon Gravy

Time:30 mins
Ingredients
  • Roasting pan with turkey drippings, neck, and giblets
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup all-purpose flour
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1/4 cup bourbon
  • 1/4 cup heavy cream
  • Coarse salt and ground pepper
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Pork Loin with Dried-Fruit and Chestnut Stuffing

Time:1 hour 25 mins
Ingredients
  • 1 boneless center-cut pork loin (4 pounds)
  • 1/2 cup jarred dry-packed cooked chestnuts, crumbled
  • 1/2 cup mixed dried fruit, coarsely chopped
  • Coarse salt
  • 1 tablespoon olive oil
  • 1 tablespoon black peppercorns, cracked
  • 1 tablespoon whole coriander seeds, cracked
  • 3/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3 tablespoons cold butter, cut up
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Traditional Pumpkin Pie with a Fluted Crust

Ingredients
  • All-purpose flour, for surface
  • Pate Brisee for Traditional Pumpkin Pie
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • Ground cloves
  • Whipped cream, for serving
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Artichoke Dip with Fontina

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, diced small
  • 3 garlic cloves, finely chopped
  • 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
  • 1/3 cup dry white wine
  • 4 ounces Neufchatel cream cheese, room temperature
  • 2 1/4 cups cubed fontina cheese (about 3/4 pound)
  • 1/4 cup chopped fresh parsley
  • 8 pitas, each cut into 6 wedges
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Rice-Stuffed Cabbage

Ingredients
  • 1 large head savoy cabbage (about 2 3/4 pounds)
  • Coarse salt
  • 2/3 cup long-grain white rice
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for sheet
  • 2 ounces dried currants (1/2 cup)
  • 1 small bunch Swiss chard (about 3/4 pound), leaves removed from stems and reserved, stems peeled and cut into 1/4-inch dice
  • 1/2 cup water
  • 1 medium onion, finely chopped (1 cup)
  • 1 bunch spinach (8 ounces), stems removed
  • 4 ounces dried apricots, finely chopped (3/4 cup)
  • 1/4 cup pine nuts, toasted
  • 1 small bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)
  • 2 large eggs
  • 2 teaspoons red-wine vinegar
  • 1 1/2 ounces (3 tablespoons) unsalted butter, softened
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