Author: Sherri Guggenheim
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Carolyn Beth Weil
Author: Amanda Hesser
Author: Tyler Florence
Author: Melissa Roberts
Author: Lesley Porcelli
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Author: Bryant Terry
Author: Charleen Borger
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Janet Fletcher
Author: Homa Khakpour
Author: James Peterson
Author: Lora Zarubin
Author: Ania Catalano
Author: Frances Mayes
Author: Rose Levy Beranbaum
Author: Peter Hoffman
Author: Elizabeth Falkner
Author: Brent Ridge