Author: Rick Tramonto
Author: Stanley Tucci
Author: Lillian Chou
Author: Peter Rasmussen
Barley replaces rice in this twist on the classic Italian risotto.
Author: Anthony Bourdain
A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope to match. Adding grated cheese to the crust tweaks...
Author: Paul Grimes
Author: Serena Bass
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
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
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
A quick and easy recipe for Pears Poached in Red Wine.
Author: Miki Zivkovic
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Author: Jean Anderson
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Author: Art Smith
Author: Louise Pickerel
Author: Lidia Bastianich
Author: Michelle Robie
Author: Artie Bucco
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Author: Gil Marks
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.
Author: Jean Jacques Rachou
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.