Author: Sally Schneider
Author: Alain Rondelli
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: Susan Spungen
Author: Suzanne Goin
Author: Melissa Roberts
Author: Diane Rossen Worthington
Author: Paul Richardson
Author: Frank Stitt
Author: Marion Cunningham
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: Ruth Cousineau
Author: Ira Freehof
Author: Helaine Ohayon
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Author: Ann Hodgman
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Author: Dawn Perry
Author: Ina Garten
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just...
Author: Paul Kahan
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Diana Yen
Author: Ghillie James
Author: Debbie Fleming
Author: Bobby Flay