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Apricot Walnut Crisp

Author: Carolyn Beth Weil

Fingerling Potatoes with Oyster Mushrooms

Author: Jeanne Thiel Kelley

Sage and Honey Skillet Cornbread

Author: Greg Atkinson

Roasted Acorn Squash with Chile Vinaigrette

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Parsnip, Potato, and Turnip Puree

Author: Diane Rossen Worthington

Goat Cheese Soufflé with Thyme

Author: Deborah Madison

Roasted Red Onion Flowers

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Author: Laurie David

Yemenite High Holy Day Soup

Author: Joan Nathan

Grilled Chicken With Bok Choy, Shiitake Mushrooms, and Radishes

This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas...

Author: Selma Brown Morrow

Schmaltz and Gribenes

Author: Sharon Lebewohl

Scandinavian Sugar Browned Potatoes

Author: Nika Standen Hazelton

Bread and Tomato Soup

Author: Victoria Granof

Jam Crumb Cake

Author: Melissa Roberts

Chorizo and White Bean Stew

Author: Bon Appétit Test Kitchen

Spinach, Pear, and Walnut Salad

Author: Ellie Krieger

Red Bell Pepper and Tomato Salad

Author: Dorie Greenspan

Grilled Chive Potatoes

Author: Bon Appétit Test Kitchen

Sushi Sandwiches

Author: Catherine McCord

Espresso and Mascarpone Icebox Cake

No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.

Chocolate Chipotle Shortbread

Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over...

Author: Ruth Cousineau