Author: Lawrence Karol
Author: Elizabeth Belkind
Author: Geraldine Ferraro
Author: Miles Thompson
Author: Mary Frances Heck
Author: Linton Hopkins
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Author: Grace Young
I love pumpkin pie so much that I've requested it as my birthday "cake" every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also...
Author: Dawn Casale
Author: Mindy Segal
Author: Susie Fishbein
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Author: Sheila Lukins
Author: Austin Zimmerman
Author: Melissa Roberts
Author: Arlen Grad
Author: Jill O'Connor
Author: Madhur Jaffrey
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Susie Fishbein
Author: Arthur Schwartz
Author: Julie Sahni
Author: Doris Lindsay
Author: Megan O. Steintrager
Author: Suzanne Tracht
Author: James Beard
Author: Marge Perry
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up...
Author: Chris Morocco
Author: Scott Peacock
Author: Judith Fertig
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.