Fresh cranberry sauce is always a good thing to bring to a Thanksgiving table, especially if you know the only other option will be canned. Bonus: You can make it…
No one really wants a salad course at Thanksgiving, but it’s nice to have something bright and fresh on the plate. That’s where this slaw-like salad comes in. As a…
Maple syrup should be rebranded as a cheery symbol for aging; when it’s new and light, the sap has little complexity. It only becomes sweet and luscious, bold and wise,…
This crisp-edged tart celebrates fall's most beautiful fruits. It's excerpted from The Joys of Baking.
This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with…
The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.
Fennel’s hint of anise flavor imparts a beguiling note to this delicious dip.
Here’s a great unblended barbecue sauce meant for passing at the table. This is terrific with sticky Korean-style beef short ribs.
This sauce is designed for passing, unblended, at the table, ideally with poultry and pork. If you feel like serving it on beef, add a tablespoon of finely chopped ginger…
This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction…
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