You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Author: Dorie Greenspan
Author: Kevin Dundon
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Author: Greg Sonnier
Author: Sarah Copeland
Author: Gil Marks
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Adam Randall
Author: Jean Thiel Kelley
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Jill O'Connor
Author: Gina Marie Miraglia Eriquez
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Author: Tracey Seaman
Author: Nancy Baggett
Author: Nancie McDermott
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Dodie Thompson
Author: Carmen Scott