total posts: 131
Zabaglione: a sexy, frothy dessert for Valentine's Day.
Guys and gals: Meet the Bittersweet.
It doesn't get more chocolatey than this: Marion Cunningham's Creamy Chocolate Cookies.
A recipe for the perfect soft-boiled egg.
Warm up with Deborah Madison's winter vegetable chowder.
Learn to make a classic: Lou Seibert Pappas' recipe for vanilla bean crème brûlée.
A low-salt, high-flavor recipe: Lamb chops with pomegranate molasses and garlic.
These buckwheat butter cookies by Alice Medrich contain cocoa nibs.
Make Bibimbap this weekend.
Smoked salmon and Meyer lemon sandwich.
Stir-fry beef with broccoli and red peppers.
Deborah Madison's chocolate bark with cardamom and sea salt, dried apricots and pistachios.
Traditional anise cookies from Switzerland are perfect for dunking in milk.
Beef braised in red wine: The perfect winter dinner.
Crab in marinara sauce with spaghetti: Christmas eve supper?
Toffee brittle with dark chocolate and sea salt.
These gingersnaps call for real ginger — and are just the right mix of chewy (in the center) and crisp (at the edges).
Preserved lemons are an easy-to-make luxury.
Here's a sweet gift idea: Make vanilla for all your foodie friends.
These delicoius Cranberry Orange Scones are made in part with whole wheat flour.
Honey + citrus + spirits = A wonderfully wintry beverage, the hot toddy.
Cranberry-Orange Tart: A lovely and delicious holiday dessert.
Matthew Amster-Burton makes fresh Asian noodles at home — and you can too!
Apple-Pecan Stuffing from "A Cook's Journey," by Kurt Michael Friese.
Jam-filled peanut butter cookies from Sherry Yard's book "Desserts by the Yard."
If you can't decide whether to make pumpkin pie or pecan pie, here's your solution: Pumpkin Pecan Pie.
A moist, date-filled cake topped with toffee sauce.
Pumpkin chocolate cookies: seasonal and scrumptious.
Make peperonata with all those late-season peppers.
Roast a pumpkin; make some soup.
Mollie Katzen's Applesauce-Cocoa Cake is perfect right now.
Awesome ginger cookies.
Shortbread with candied ginger and hazelnuts.
Roasted applesauce: No peeling, no coring. All you need is a food mill.