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: Tyler Florence
Author: François Kwaku-Dongo
Author: Alain Rondelli
Author: Diane Rossen Worthington
Author: Sally Schneider
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: Paul Richardson
Author: Ann Hodgman
Author: Helaine Ohayon
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Susan Spungen
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Author: Dawn Perry
Author: Melissa Roberts
Author: Ruth Cousineau
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...
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Suzanne Goin
Author: Ghillie James
Author: Debbie Fleming
Author: Bobby Flay
Author: Frank Stitt
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast...
Author: Sarah Copeland
Author: Ira Freehof
Author: Marlena Spieler
Author: Lisa Zwirn