Bennett Rea, of "Cookin' With Congress," has examined a niche of culinary history: collecting and testing recipes of some of ...

Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples ...

Green bean casserole might be a Thanksgiving tradition, but for some people it’s the least favorite part of the big meal. The ...

Whether you call it stuffing or dressing, it's a side dish that's always a scene-stealer at the holiday table.

“I love to roast Brussels sprouts with sriracha and honey,” Symons says. “I start with a basic roasting: sliced in half, and ...

Butter makes everything taste better, but have you ever tried flavored butter? From sweet to savory, these compound butter ...

Heartopia's collections catalogues are typically very thorough, but for Cooking recipes, there are a few limitations. Namely, ...

Once butter is browned, add sage. Caution, the herbs will pop. Once sage is added, add onions, apples and cooked pumpkin ...

Mix fresh lemon juice, grated ginger, hot water, and honey. Add cinnamon or cloves if you want extra flavor. Kids often enjoy ...

In this recipe from the late, visionary chef Bill Neal, Granny Smith apples and Bartlett pears are sautéed in butter, then caramelized with brown sugar and a whisper of cinnamon for a warm, tender, ...

This is an apple pie fit for *** founding father. I'm *** living historian. Let's do this and let's do it all the way. And this is the guy who made it. Meet Michael Smith, AKA the 18th century cook.

Smell a ripe apple and you inhale a new season. Bite into a ripe apple and the juicy essence of autumn is released: fruit, notes of cinnamon, sweetness, crumbling leaves, smoky fires. Of course, an ...