Author: Gina Marie Miraglia Eriquez
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Ruth Cousineau
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Diane Rossen Worthington
Author: Scott Peacock
Author: Ivy Manning
Author: Josie Le Balch
Author: Kent Rathbun
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Author: Andy Baraghani
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Make and share this Spiced Pecans and Pepitas -Martha Stewart recipe from Food.com.
Author: Pixies Kitchen
Author: Ivy Manning
Author: Michael Lomonaco
Author: Andrea Albin
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Ruth Cousineau
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Author: Clarissa Wei
Author: Diane Morgan
Author: Michael Lomonaco
These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Author: Katherine Kallinis Berman
Make and share this Low Fat Chip Dip (Lipton Onion Soup Dip) recipe from Food.com.
Author: Deco Lady
Author: Andrea Bemis
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
Author: James Beard
