facebook share image   twitter share image   pinterest share image   E-Mail share image

Toasted Nut Tart

Author: Karen DeMasco

Butternut Squash Flan

Author: Jesus Gonzalez

Ash Roasted Sweet Potatoes

Author: Nick Fauchald

Bulgur with Herbs

Author: Lillian Chou

Buttered Polenta

Author: Elena Faita-Venditelli

Ditalini Risotto

Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.

Author: Camille Becerra

Coconut Cake with Mascarpone Frosting

Author: Annabel Langbein

To Cook Dried Udon Noodles

_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad...

Author: Elizabeth Andoh

Spring Pea And Pea Shoot Omelet

Author: Kimberley Hasselbrink

Dark Chocolate Avocado Brownies

Author: Candice Kumai

Creamed Spinach Deluxe

Author: Suzanne Tracht

Blueberry and Cream Cookies

Author: Christina Tosi

Smoked Salmon and Dill Soup

Don't want to lose this. Sounds like a good use of leftover smoked salmon. You need 6 oz. smoked salmon to make this.

Author: Oolala

Chocolate Roll Out Cookies

Chocolate Roll-Out Cookies

Author: Dorie Greenspan

Mocha Matzoh Napoleon

Author: Paula Shoyer

Four Cheese Pasta with Cauliflower

Author: Stephanie Clarke, R.D.