Author: Bruce Aidells
Author: Scott Winkelhausen
Author: James Beard
Author: James Beard
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 with cayenne, creates a play of sweet and...
Author: Jamie Oliver
Author: Sara Foster
Author: Suzanne Goin
Author: Larry Forgione
Author: Deborah Madison
Author: Marie T. Mora
Author: Maggie Ruggiero
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Lillian Chou
Author: Sara Dickerman
This needs to set up overnight, so start one day ahead.
Author: Geoffrey Zakarian
Author: Francois Payard
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Author: Anna Stockwell
Author: Wolfgang Puck
Author: Lori De Mori