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Fuyu Persimmon Relish

Author: Traci Des Jardins

Curried Carrot Salad with Nonfat Yogurt

Author: Bon Appétit Test Kitchen

Prosciutto Filled with Happiness

Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.

Author: Clinton Kelly

Marmalade Cake

Author: Melissa Hamilton

Rachel's Scones

Author: Susannah Abbott

Brussels Sprouts With Butternut Squash and Currants

The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part,...

Author: Martin Oswald

Stuffed Vine Leaves

Author: James Beard

Maple Sweet Potato Bread

I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough...

Author: Kim Barnouin

Parsnip Confit with Pickled Currants

It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers...

Author: Molly Baz

Plum Sorbet with Black Currant Liqueur

Author: Bon Appétit Test Kitchen