A faster beef barley soup using leftover roast beef and fast cooking pearl barley. Perfect for the cooler weather.
Mushroom and corn quesadillas cooked over a campfire.
The fall's first soup: Molly Katzen's Lentil Chili
Take-out at Home: Mongolian Beef. Healthy and just as quick & delicious as your favorite Chinese take-out.
Nectarine and Prosciutto Pizza is a perfect way to use late summer fruit.
This vegan carrot soup has a velvety texture and caramelized carrot flavor, and it's super easy to make.
Just like the first dish in CafeWorld, this bacon cheeseburger marks the beginning of a new blog!
Colorful potatoes and pepper soup with special olives [recipe in French and Italian]
Salmon with Roasted Red Pepper Tomato Sauce and Spinach
Caprese Skewers - light, fresh and perfect for an appetizer party!
Roasted Garlic Pesto Cream Pasta
Perfectly crunchy, these oven fried sweet potatoes are the best I've ever made.
It's a soup...it's a chilli...it's a...a...a...oh whatever, it's yummy.
Roe suffle. Recipe by His Majesty King of Sweden Carl XVI Gustav
Sizzlingly Hot Garlic Chutney
Whipped Sweet Potatoes
A Duet Of Shrimps - Shrimp Cocktail Toast And Creamy Shrimp Soup
How to make delicious sundried tomatoes in your own oven.
Truffled Gnocchi with peas and chanterelles recipe for the ever incredible Barbara Lynch!
Easy Tarte Flambe with Smoked Salmon, Dill, Capers, Creme Fraiche
Afghan Chicken Pilau topped with Carrots and Raisins
Gourgeres from French Fridays with Dorie
Warm Orzo Salad with Beets & Greens
Celery Almond Pesto
Fall's here! Time to pull out your big bean pot and make Grandma's chili beans.
Canning Restaurant Style Salsa
Carrot, Cardamom and Coconut Soup
Brown Butter Pasta with Pine Nuts and Fried Eggs. Fresh. Fast. Fabulous.
You say "gnocchi", I say "little pillows of goodness"...with a sauce that is perfect for fall and positively crave-worthy!
Apple and Cheddar Bread with a little minced sage for a hint of the Holidays
Fig and Pistachio Puff Pastry Tart, quick and easy to prepare! [Scroll down for English Recipe]
Brown Butter Pasta with Pine Nuts and Fried Eggs, from October issue of Saveur
Creamy lemon curd is a perfect topping for scones.