Author: Ian Knauer
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.
Author: Lillian Chou
Author: Maggie Ruggiero
Author: Jill Silverman Hough
Author: Judy Collins
Author: Eleanor Topp
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.
Author: Farid Zadi
Author: Rozanne Gold
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Anna Stockwell
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Author: Jill Dupleix
Author: Julia Child
Author: R. A. Street
An easy Curried Okra recipe
Author: Shelley Wiseman
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Author: Kurt Beecher Dammeier
Author: Marcella Hazan
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Judy Rodgers
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe