Pecan Pumpkin Cream Pie
This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syru...
Coconut Pumpkin Chicken Curry
Canned pumpkin and coconut milk make this curry easy to whip up in less than an hour....
Knife and Fork Grilled Cheese with Honey
Chef Chris Cosentino proves here that you can elevate the humble grilled cheese sandwich into someth...
Classic Beef Chili
Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl o...
Yayla Corbası Turkish Yogurt Soup with Velibah
Although most Turks will opt for a pillowy square of pide bread to accompany this soup of yogurt, ba...
Pretzel Schnitzel with Mustardy Brussels Sprouts Slaw
Crispy pretzel-coated schnitzel is pan-fried to golden perfection and served with a tangy Brussels s...
Hina Auntie s Chana Masala with Puri
Toasting and grinding whole spices instead of relying on pre-ground spice powders adds unparalleled ...
Potato Leek Soup
This is a comforting, soul-warming soup you can serve as a chowder or turn into a silky purée....
Kimchi Fried Rice with Spicy Shrimp and Sesame Sauce
Chef Roy Choi’s Kimchi Fried Rice is the best way to reinvigorate day-old rice with spicy, potent ...
Tempered Curry Ginger Sweet Potatoes
Hearty, filling, and packed with the flavors of her mother’s kitchen — onion, ginger, and chile ...
Chicken Potpie with Leeks and Thyme
The Food & Wine chicken potpie with leeks comes together in just about an hour and uses only one ski...
Caramelized Onion and Bread Soup with Bruleed Blue Cheese
In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, brig...