Author: Melissa Hamilton
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This...
Author: Molly Baz
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
An easy Russian Tea Cakes recipe
Author: Marla Orenstein
Author: Alfred Portale
Author: Elizabeth Falkner
Author: Nina Martindale
A shortbread chocolate cake gets a topping of mousse and ganache.
These are sort of like Nutella® in cookie form.
Author: noraspice
Author: Allison Kave
Author: David Kamen
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers'...
Author: Diane Morgan
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...
Author: Andrea Bemis
Author: Janet Taylor McCracken
Author: Gina Marie Miraglia Eriquez
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
Author: Amelia Freer
Author: Cristina Ceccatelli Cook
Author: Basha F. Gelman
Author: Sue Knechtel
Author: Reddin Ellison