Bryant Terry (1)
Fabulous Foods (1)
Main Course (19)
Side Dish (14)
This oat and nut cereal is delicious served with yogurt and fresh fruit.
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
This delicious chutney's flavor improves with age.
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
A Japanese chef's spin on American beef.
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
A country-style terrine topped with autumnal fruit jelly.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
These two delicious sauces can be used at home to dress up leftover meats.
This colorful salad is best served at room temperature.
This recipe is an adaptation from the Auberge du Lion d’Or in Cologny, Switzerland.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
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.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.