Author: Gil Marks
Author: Dan Barber
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Sara Foster
Author: Lucy Footlik
Author: Jerry Traunfeld
Author: Allison Vines-Rushing
Author: Marisol Benadayan-Bennaroch
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
Author: Dorie Greenspan
Sandwich this burger between English muffin halves or serve with lots of arugula.
Author: Abigail Kirsch
Author: Marlena Spieler
Author: Melissa Roberts
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Lora Zarubin
Author: Dave Lieberman