"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Author: Tory Miller
Author: Cory Schreiber
Author: Joan Nathan
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Bill McKibben
Author: Molly Stevens
An easy Caramelized Walnuts recipe
Author: Dorothy Lee
Author: Don Pintabona
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Charlie Trotter
Author: Jerry Traunfeld
Author: Julia Child
Author: Joshua McFadden
Author: Gil Marks
Author: Neal Fraser
Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.
Author: Katherine Kallinis Berman
Author: Michael McLaughlin
Author: Michele Urvater
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels...
Author: Tom Parker Bowles
Author: Sara Foster
Author: Kay Rentschler
Author: Charleen Borger
Sandwich this burger between English muffin halves or serve with lots of arugula.
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Dan Barber