Author: Jean Anderson
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed...
Author: Julia Child
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
An easy Braised Fennel recipe
Author: Molly O'Neill
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Author: Lillian Chou
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade,...
Author: Julie Sahni
Author: Gina Marie Miraglia Eriquez
Author: J. Patrick Truhn
Author: Suzanne Goin
Author: Sara Moulton
Author: Alexis Touchet
An easy Italian Sausage and Tortellini Soup recipe
Author: Pam Blanton
Author: Rick Tramonto
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Andrea Albin
Author: Dodie Thompson
An easy Roasted Butternut Squash Risotto
Author: Ruth Cousineau
Author: Sher Dil Qader
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Author: Ian Knauer
Author: Susan Herrmann Loomis
Author: Jean Anderson
Author: Molly McCarty
Author: Molly Stevens
Author: Anne Willan
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz