Author: Carlo Mirarchi
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Andrea Albin
Author: Michael Psilakis
Author: Faith Willinger
Author: Floyd Cardoz
Author: Andrew Friedman
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Author: Roberto Santibañez
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Author: Deb Perelman
Author: Andrew Carmellini
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Jeanne Kelley
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Suzanne Goin
Author: Melissa Roberts
Author: Meg Colleran Sahs
Author: Carla Lalli Music
Author: Jean Thiel Kelley
Author: Diane Morgan
Author: Maria Helm Sinskey
Author: Susie Cover
Author: Roxanne E. Chan
Author: Diane Rossen Worthington
Author: Alice Medrich
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
Author: Maggie Ruggiero
Author: Alex Palermo
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay