Light and dark greens, the mildly acid fruit, and the creamy avocado provide a lively dynamic in this simple salad. Aromatic Szechuan pe...

Earthy flavors and good, chewy texture characterize this salad. Serve it tucked in the curl of a lettuce leaf surrounded with rose-red r...

For this soup use Sugar pumpkins or Perfection squash–both are sweet and full-flavored without being stringy and watery. Delicata and but...

This polenta gratin looks inviting baked in a large earthenware dish–bring it to the table bubbling and fragrant and serve it family styl...

Summer vegetables are cooked in a spicy golden sauce, or dal, made from dried yellow peas. The flavors of the spices lean toward the hot ...

Bake this filling dish in a large casserole or individual crocks and serve it with a salad of winter greens.

Winter vegetables, particularly the roots, are sweet and delicious when baked in cream and covered with a layer of crisp buttered bread c...

Hazelnuts, layered between the sheets of filo in this unusual pastry, enhance the flavor of the artichokes. 

This recipe makes enough to cover a 10-by-15-inch baking sheet. The souffle may puff and swell dramatically while it is baking, but like ...

This rolled souffle makes a cool and refreshing lunch or supper on a hot summer day. It can be made hours in advance, as long as it is wr...

This is perfect to make in midsummer when the Bartlett pears and Gravenstein apples are both in season and are full of flavor. Use pears ...