Sage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which...

Unlike typical American pie pastry, crostata pastry is similar to cookie dough, so instead of being flaky, it bakes up like a crisp, chewy sugar cookie. Drizzle slices with warm spiced caramel sauce, and you...

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well....

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious.

Old-world Spanish sherry blends beautifully with new-world agave nectar for a gentle sweet-and-sour glaze and luscious gravy.

This corn bread is on the dry side  ideal for our dressing but not for eating on its own.

If you don't happen to have any day-old corn bread on hand, just follow our recipe—fresh regular corn bread may be too moist.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu...