Author: Sandy Szwarc
Author: David Lebovitz
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Amber Levinson
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Pickled peaches with an old fashioned flavor are a must for your holiday table, and here's the way to do it quickly and easily.
Author: davinandkennard
Author: Chris Schlesinger
Author: Romney Steele
Author: Charmaine Haravey
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces...
Author: Mirj2338
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.
Author: Patti Grace
Author: Lori Longbotham
This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're...
Author: Mysterygirl
Author: Joan Nathan
Author: Tom Gilliland
This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs,...
Author: Leslie in Texas
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Author: Paul Grimes
Author: Jill O'Connor
I created this recipe as a quick fix for something sweet and protein-filled for post-gym workouts...eventually the kids started taking it away from me and eating it themselves! Substitute what you like...
Author: Arizona Desert Flower
Author: Rozanne Gold