Author: Daveena Limonick
Author: Kent Rathbun
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Author: David Downie
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Tracey Seaman
Author: Sher Dil Qader
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.
Author: Ruth Cousineau
Different from most, this baked brie recipe is truly outstanding and never fails to get rave reviews. It is so good it is usually the focal point of our holiday buffet table.
Author: Dustins Mom
Author: Pati D'Eliseo
Author: Gina Marie Miraglia Eriquez
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Author: Susan Herrmann Loomis
An easy Braised Red Cabbage recipe
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Julia Shure
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots....
Author: Anna Stockwell
Author: Julie Richardson