If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.
So light, creamy and fresh, the ravioli have the subtlest of sauces.
Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall.
This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.
Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.
Really a main dish cheesecake wrapped in incredibly buttery phyllo, the genius is in the shape -- a Bundt ring that stands golden and proud.
This Thanksgiving Adam Rapoport, editor in chief of Bon Appetit, is taking a stand against pumpkin pie. "I don't want to eat it," he says. "I'm done with pumpkin pie."
“I asked him what the meaning of life was.” Todd Selby
“I asked him what the meaning of life was.”