Author: Eloise Davison
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
A cheesy, Wisconsin winter soup utilizing local beer. As with any recipe there are hundreds or thousands of variations on this basic recipe. We set this cheese/beer/brat soup apart from others with a couple...
Author: Zook and Lola
My sister in law gave me this recipe. It is her family since she was little girl. I found a similar here, but not quite the same. So since I love this one, I might as well post it. No regrets - you are...
Author: Weiners Mom
Author: Lisa Ahier
Author: Gina Marie Miraglia Eriquez
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Author: Claire Saffitz
Author: Donna Goodwin
Author: Katie Brown
Author: Jason Gareffa
Author: Josie Le Balch
This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another...
Author: michelestandage
Author: Elinor Klivans
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Author: Carole Bloom
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Paul Grimes
Author: Krystina Castella
Author: David Bouley
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Christine Keff
Author: Bruce Aidells