Author: Ann Hodgman
Author: Bruce Aidells
Author: Nathalie Dupree
Author: Serena Bass
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Author: Lidia Matticchio Bastianich
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and,...
Author: Edna Lewis
Author: Maggie Ruggiero
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at...
Author: Adina Steiman
Author: Dorie Greenspan
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Rick Bayless
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly...
Author: Anna Stockwell
Author: Jean Anderson
Author: Suzanne Goin
Author: Molly Wizenberg
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Melissa Roberts
Author: Doris Murphy
Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.
Author: Paul Richardson