Make Ahead
Simple Brioche
By Susan Herrmann Loomis
Open-Faced Designer Apple Pie
Arranging the apple slices in a flower petal formation may be work for the cook, but it sure provides luxurious eating for your lucky guests. This pie has an exceptionally crisp bottom crust under a juicy filling of caramelized, cinnamony apples made tangy and glistening with a gilding of apricot preserves. The border is a wreath of leaves cut from the pie crust.
By Rose Levy Beranbaum
Quince Sorbet
It's difficult to choose ripe quinces because their flesh, unlike that of other fruits, doesn't soften. You have to use your nose, sniffing out the heady floral fragrance that signals that the quince is ripe.
By Laurent Gras
Easy Caesar Dressing
This recipe was created to prepare Bacon and Blue Cheese Salad with Caesar Dressing .
This recipe can be prepared in 45 minutes or less.
By Dodie Thompson
Chocolate Raspberry Ganache Cake
This pull-out-all-the-stops cake for special occasions may be prepared in steps in advance and glazes on the day it is to be served.
By Nick Malgieri
Vegetable Platter with Cannellini "Hummus"
Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.
Cinnamon-Nut Cake
By Shirley Nielson
Low-Fat Vegetable Soup
By Deana Herman-Kulsuptrakul
Chipotle Rub
By Reed Hearon
Asparagus Lasagne
By Judy Hasselkus
Four-Onion Gratin
Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.
By Lynn Hagee