When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Author: Andrew Tarlow
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...
Author: Megan Scott
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed...
Author: Julia Child
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more...
Author: Joan Nathan
Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.
Author: Christian Reynoso
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
