Serves 12
Recipe Themes
This mousse is a terrific way to end Thanksgiving dinner because it's appropriately indulgent, but also light and tan...
This is one of the best upside-down cakes ever—the maple syrup infuses both the apples and the cake, making the desse...
"Pork chops are a perennial favorite with our 140 members," Kristin Kimball says. "We have to limit the amount we giv...
Joanne Chang likes having fun with the fortunes she puts inside these large cookies, like "Give the chef a big kiss."...
"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recall...
Kathleen Callahan of Seattle's Emmer & Rye started her career studying marine biology, then segued into cooking f...
This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange...
Chef Naomi Pomeroy of Beast in Portland, Oregon, makes this casserole with chanterelle mushrooms and homemade bread c...
"Chicken might be my overall favorite meat for feeding a crowd," Kristin Kimball says. She sometimes roasts i...
The crunchy mix of ingredients in this salad is unexpected and fun. And the dressing is equally unusual: It's mad...
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