Author: Lora Zarubin
Author: Charleen Borger
Author: Sherri Guggenheim
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: Homa Khakpour
Author: Amanda Hesser
Author: Lesley Porcelli
Author: Dave Lieberman
Author: Carolyn Beth Weil
Author: Janet Fletcher
Author: Melissa Roberts
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Tyler Florence
Author: Lora Zarubin
Author: Ania Catalano
Author: James Peterson
Author: Rose Levy Beranbaum
Author: Frances Mayes
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Author: Bryant Terry
Author: Brent Ridge
White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it...
Author: Katherine Sacks