This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before...
Author: James Beard
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous,...
Author: Einat Admony
Author: Nick Malgieri
Author: Amaryll Schwertner
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent...
Author: Sarabeth Levine
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from...
Author: Monte Farber and Amy Zerner
Author: Sally Siegel
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables...
Author: Rhoda Boone
Author: Susan Herrmann Loomis
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...
Author: Gina Marie Miraglia Eriquez
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark...
Author: Donna Hay
Author: Carolynn Angle