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11/19/2009
Wild Rice, Chestnut, and Pecan-Stuffed Squashes
A harvest's worth of autumn vegetables and grain are used in these satisfying stuffed squashes. (You'll have to scroll down to get to the recipe.)
Does Not Apply
Source: Vegetarians in Paradise
11/18/2009
Whole Wheat Pumpkin Scones
Don't let the woes of the recent pumpkin shortage get in the way of making these scones. If you have canned pumpkin, you can use it in this recipe; or try roasting off acorn, butternut, or another winter squash. Continue...
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Source: A Dash of Sass
11/16/2009
Almond Caramels
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
Issue #125
Source: Saveur
11/15/2009
Green Papaya Salad with Shrimp
A homemade rendition of a popular Thai dish, green papaya salad is sweet and refreshing, with a kick from serrano chiles and a splash of citrus. Grilled or sautéed shrimp are tossed with the salad, making for a filling lunch. Continue...
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Source: We Heart Food
11/13/2009
Ricotta Cheese Puffs
Entertaining is easy when you have these cheese puffs ready to go: both the buttery puff pastry and the macadamia nut pesto can be made ahead and frozen. This recipe calls for goat's milk ricotta, but you can always substitute cheese made with cow's milk. Continue...
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Source: Pham Fatale
11/11/2009
German Chocolate Cake
This decadent triple-layer dessert takes its name from German’s Sweet Chocolate.
Issue #125
Source: Saveur
11/11/2009
Ham Steaks with Hazelnut Sauce
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Issue #125
Source: Saveur
11/11/2009
Almond-Cream Tartlets
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
Source: Saveur
11/10/2009
Butternut Squash Soup with Ravioli
Traditional butternut squash soup gets an upgrade with the addition of ravioli and sage roasted walnuts. Drizzle with molasses and sprinkle with sea salt for a decadent touch.
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Source: jasonandshawnda.com
11/06/2009
French Walnut Tart
If pecan pie is too cloyingly sweet for your taste, try this traditional French walnut tart, which steers clear of corn syrup and instead gets its sweetness from homemade caramel. The process is a bit time-consuming, but the end result will be well worth the effort.
Does Not Apply
Source: The New York Times
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