Cocktail Party (6)
Backyard BBQ (5)
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Black walnuts are a hard nut to crack, but their rich flavor adds a depth to this sauce that makes the effort well worth it.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
These chocolatey confections are like a Reese's cup with alot more filling.
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
These buttery, nutty vegetables are the perfect autumn side dish.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
This colorful salad is best served at room temperature.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
These sugar plums taste so good you will have visions of them dancing through your head.
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
A simple but tasty method to spice up pecans.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.