Author: Lori Longbotham
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Author: Jayne Cohen
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one...
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Author: Julie Loria
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Shari Ledwidge
Author: Nathan Sivin
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples,...
Author: Curtis Stone
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
Author: Diane Rossen Worthington
Author: Roberto Santibañez
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
Author: Rick Tramonto
Author: Mark Bittman
Author: Alan Rosen
Author: Lillian Chou
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Author: Rick Martinez
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young