Serves 12
Recipe Themes
This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...
These warm cheddar-studded breakfast muffins are only slightly sweet, since they’re meant to be spread with a sweet-s...
“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...
Adding Guinness, or any dark beer, to the brine gives the turkey a toasty flavor and helps give the skin a dark brown...
Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...
To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a lig...
Aida Mollenkamp loves finding new ways to prepare slightly bitter ingredients, like brussels sprouts. In this salad, ...
For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make t...
To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...
Can’t find what you're looking for here? Try our recipe search:
2 FREE PREVIEW Issues
Tablet Edition | Give a Gift
f&w everywhere