A Southern Grace (1)
One Perfect Bite (1)
Side Dish (4)
Main Course (3)
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
These rice fritters have a creamy center and a slightly crisp exterior.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
These chocolatey confections are like a Reese's cup with alot more filling.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
If you can properly roast a chicken, you can cook almost anything.
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
This quick, simple soufflé promises a perfect result every time.
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
We love this buttery pastry recipe, which is so versatile it can be used for a variety of fillings, with or without the pecans.
These "irish potatoes" are not what they would seem. This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area.
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Chuck’s three-day theory is based on his quest for clear fish stock.