Author: Andrea Albin
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of...
Author: LilPhotog
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Author: Thomas Keller
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Author: Roxana Jullapat
Author: David Waltuck
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
Author: Betty Rosbottom
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had...
Author: Ian Knauer
This is a fresh pasta dish, best served immediately after cooking.
Author: Phyllis Zeleny
Author: Gina Marie Miraglia Eriquez
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani
Author: Lara Ferroni
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Author: ChicoGirl
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared...
Author: James Beard
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...
Author: Andrea Albin
Author: Melissa Hamilton
Author: Marilyn Hoicowitz
Author: Maggie Ruggiero
A quick and easy recipe for Pears Poached in Red Wine.
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Author: Charlotte Fekete
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Author: Anna Stockwell
Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these.
Author: ZOPOOH
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.
Author: Natalie Titanov
Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.
Author: Rhoda Boone