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Buttered Polenta

Author: Elena Faita-Venditelli

Raw Butternut Squash Ribbon Salad With Orange and Chile

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.

Author: Anna Stockwell

Toasted Nut Tart

Author: Karen DeMasco

Monkfish and Clam Bourride

Author: Jody Adams

Veggie Cassoulet

Author: Brian Scheehser

Creamed Spinach Deluxe

Author: Suzanne Tracht

Pumpkin Spice Ruffled Milk Pie

The sweet pumpkin custard surrounds the ruffled layers of golden crispy fillo which gets adorned with a dusting of powdered sugar and cinnamon just before serving. This pumpkin spice ruffled milk pie is...

Author: Ful-Filled

Dominican Oxtail Stew

Warm up with this classic and delicious Dominican Stew cooked in a pressure cooker.

Author: In the Kitchen with Jonny

Ina Garten's Mustard Roasted Chicken

Chicken roasted with a layer of mustard, was incredibly moist and delicious, the flavors of thyme, garlic and lemon permeating the meat. And the fix - substituting fresh breadcrumbs for the panko and roasting...

Author: Alexandra's Kitchen

Butternut Soup with Cumin

Author: Lydie Marshall

Caramel Apple Crisp

Author: Sarah Patterson Scott

Pumpkin Mousse Trifle

Author: Marissa Goldberg

Date Relish

Author: Jean Thiel Kelley