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: Amaryll Schwertner
Author: Nick Malgieri
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
Author: Sally Siegel
Author: Carolynn Angle
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
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
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
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: Susan Herrmann Loomis