Author: Sally Schneider
Author: Marion Cunningham
Author: Alain Rondelli
Author: Susan Spungen
Author: Diane Rossen Worthington
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable...
Author: Rhoda Boone
Author: Paul Richardson
Author: Ina Garten
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Helaine Ohayon
Author: Ann Hodgman
A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned...
Author: Suzanne Goin
Author: Frank Stitt
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Ira Freehof
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Author: Dawn Perry
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
Author: Ghillie James
Author: Diana Yen
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Debbie Fleming