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

Cherry Orange Cobbler

Author: Janie Hibler

Crispy Traditional Potato Pancakes

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....

Author: Joan Nathan

Sunflower Seed "Risotto" with Squash and Mushrooms

To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...

Author: Katherine Sacks

Zucchini, Potato, and Fontina Pizzettas

We've included Gyngell's recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Author: Skye Gyngell

Italian Plum Tart (Tarte aux Quetsches)

Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.

Author: Joan Nathan

Brussels Sprouts With Butternut Squash and Currants

The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...

Author: Martin Oswald

Watermelon Granita with Gingered Strawberries

Author: Bon Appétit Test Kitchen

Potato Gratin with Goat Cheese

Bucheron is an aged goat cheese-sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Author: Anders Braathen

Raspberry Crème Fraîche Puff

Raspberry Crème Fraîche Puff

Hubbard Squash Soup

Hubbard Squash Soup recipe

No Churn Almond and Raspberry Swirl Ice Cream

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract...

Author: Sarah Jampel

Spanish Rice Pudding

Author: Ruth Cousineau

Basic Veggie Burgers

Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.

Author: Tyler Kord

Zucchini Köfte with Beet Bulgur Pilaf

Author: Gina Marie Miraglia Eriquez

Tuscan Kale with Sesame Oil

Author: Melissa Hamilton

Vanilla Roll Out Cookies

Author: Dorie Greenspan

Teriyaki Tofu Triangles

Author: Nava Atlas

Brothy Beans and Farro with Eggs and Mushrooms

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.

Author: Andy Baraghani

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

Author: Elizabeth Falkner