This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Author: James Beard
Author: Jill Dupleix
Author: Ron Silver
Author: Cynthia Paige Ward
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Jill Silverman Hough
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Author: Jocelyn Delk Adams
Author: Tom Douglas
Author: Leah Balk
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Betty Boothe
Author: Jan Okun
Author: Giada De Laurentiis
Author: Crystal Cook
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe