This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing-an excellent opening act for an evening of fun and fine dining.
Author: Jeff Morgan
Author: Ted Allen
Author: Joan Nathan
Author: Patricia Wells
Author: Steve Johnson
Author: Frank Stitt
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Gary N. Fauskin
Author: Romney Steele
If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.
Author: Renee Erickson
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Kimberly Kennedy
Author: Alfred Portale
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Mourad Lahlou
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and...
Author: Jill Silverman Hough