Author: Antoinette Muto
Author: Hugh Acheson
Author: Elizabeth Falkner
A classic Minestrone recipe.
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
Author: Ian Knauer
Author: Melissa Roberts
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Susan Murphy
Author: Wolfgang Puck
Author: Artie Bucco
Author: Diane Elizabeth Brown
Author: Lillian Chou
Author: Ghillie James
Author: Marsha Klein
Author: Lidia Bastianich
A simple and nutty fall dessert.
Author: Alexandra Leaf
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Author: Rhoda Boone
Author: Ruth Cousineau
Author: Sarah Copeland
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Author: Tom Birchard
