Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we'd stick...
Author: Katherine Kallinis Berman
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal...
Author: Daphne Oz
Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.
Author: Anissa Helou
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Author: McKel Hill
There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.
Author: Martha Collison
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
These quick and easy no-bake oatmeal cookie bites with peanut butter and raisins make a wonderful after-school or post-workout snack.
Author: Lisa Leake
Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes-with their elongated shape, rosy red color, and creamy-looking root ends-make this dish more...
Author: Art Smith
Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.
Author: Kim Barnouin
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark sherry made from the Spanish grape variety of the...
Author: Donna Hay
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Author: Donna Hay
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to...
Author: Kim Barnouin
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes...need I say more?
Author: Janneke Vreugdenhil
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Author: Nguyen Tran
Make these delectable orange shortbread window-pane cookies, filled with sweet strawberry jam, to show someone how much you care.
Author: Katherine Kallinis Berman
This buttery vanilla-scented bread loaf makes an excellent addition to any brunch-or turn it into French toast for double the luxury.
Author: Donna Hay
Recipe for DIY chocolate-hazelnut spread, raw peanut butter, alternative nut butter, pistachio spread
Author: Guy Turland
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come...
Author: Dennis Prescott
Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.
Author: Alejandro Junger
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Author: Katrina Scott
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.
Author: Patricia Heaton
Make farmer cheese at home with just one container of kefir and a little bit of patience.
Author: Julie Smolyansky
Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup-exactly what you need after a long day.
Author: Dr. Rupy Aujla
This giant toasted meringue is topped with whipped cream, Mezcal-macerated strawberries, and toasted coconut.
Author: Nick Korbee
Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.
Author: Kim Barnouin
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
Author: Nick Korbee
This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.
Author: Nguyen Tran
Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of...
Author: Katherine & Ryan Harvey
To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned...
Author: Emeril Lagasse
I know, I know. This sounds crazy, right? Well, you just have to trust me on this one. The cantaloupe breaks down to form the backbone of a sweet, creamy sauce scented with pancetta and marjoram. A sleeper...
Author: Emeril Lagasse
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they're pretty hard to resist.
Author: Jen Fisch
This pecan-flecked cookie dough is so versatile it can be turned into jam- or buttercream-filled thumbprints, or round snowballs coated in powdered sugar.
Author: Bobbie Lloyd
Made of dried figs blended with coconut and a pop of cinnamon, pack these energy balls along for a post-workout snack or afternoon pick-me-up.
Author: Izabella Wentz PharmD.
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
Author: Marina Delio
This tequila-infused carnitas recipe is perfect for festive occasions-or any weeknight you want to party.
Author: Jen Fisch
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Author: Donna Hay
This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.
Author: Vikram Sunderam
This simple cake recipe makes one (one-layer) 8-inch round cake.
Author: Donna Hay
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
This is a quick and easy breakfast to have ready to go, after jump-starting your day with a morning workout.
Author: Joe Wicks
Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is...
Author: Rachel Allen
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors...
Author: nigel slater