Author: Ian Knauer
Author: Melissa Roberts
Author: Lorraine Vassalo
Author: Ruth Cousineau
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Sachie Nomura
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!
Author: Donna Hay
Author: Nathan Sivin
Author: Pat Neely
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Giada De Laurentiis
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
Author: John Shields
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Author: Jody Williams
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Artie Bucco
Author: Bon Appétit Test Kitchen
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Jean Anderson
Author: Rick Rodgers
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Author: Claire Saffitz
Author: Lillian Chou
Author: Reyna Simnegar
Author: David Wells
Author: Shelley Wiseman
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Julia Child