Author: Giada De Laurentis
Author: Ruth Cousineau
Author: Debra Creed-Broeker
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes...
Author: Kristine Kidd
An easy Roasted Curried Cauliflower recipe
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Author: Ian Knauer
Author: Liza Schoenfein
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema...
Author: Lena Cederham Birnbaum
Author: Ursula Ferrigno
This flourless chocolate-orange almond cake is bittersweet in the best way.
Author: Marilyn Hoicowitz
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Dora Moel
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini...
Author: James Beard
Author: R. A. Street
Author: Lauren Chattman
Author: Peter Reinhart
Author: Beth Elon
Author: J. Patrick Truhn
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and...
Author: Liz Neumark
Author: Melissa Hamilton
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened...
Author: David Lebovitz
Author: Lillian Chou
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest...
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau