Fall Flavors: Emma Waverman Shares Her Favorite Family Recipes
The Carrot, Ginger & Coriander Soup will warm you up from the inside out!
Buffalo Mozzarella & Pickled Fennel
This dish is a composed salad, so the elements are arranged separately on the plate rather than tossed together.
Carrot, Ginger & Coriander Soup
Add other root vegetables, such as parsnips, to make it even more autumnal!
Argentinian Short Ribs
This is a superb, full-flavored stew for entertaining.
Umami Apple Pie
The unexpected cheddar cheese crust makes this pie an award-winner!
Berry Platter With Sheep Milk Labneh & Orange Oil
This display of the season’s best can double up as a light dessert or as a brunch centerpiece.
Stuffed Eggplant In Curry & Coconut Dal
Serve with curry-crusted rutabaga steaks and some rice.
Roasted & Pickled Celery Root With Sweet Chile Dressing
Good news: You can make the dressing a day ahead!
3 Vegetarian Recipes From Yotam Ottolenghi’s Brand New Cookbook
Featuring stunning photography and more than 100 vegetarian recipes, this is a must-have for your cookbook library.
Melissa Clark Shows You How To Bring The Flavors Of France To Your Table
"The merging of French food with the food I grew up eating in Brooklyn is the foundation of how I approach cooking," says The New York Times columnist.
Chicken Paillards With Endive-Parsley Salad
These quick-cooking chicken breasts are the staples of the weeknight kitchen: fast, easy and completely adaptable!
Buttery Crab Pasta With Golden Tomatoes & Chervil
Most crab pastas don't have enough crab — not this one!
Shaved Zucchini & Melon Salad With Mint & Almonds
Serve this summer salad with soft goat cheese and a baguette alongside.
Meyer Lemon Tart With Olive Oil & Fleur De Sel
The flavors and textures here are a bit like lemon squares, but more refined.
3 Must-Try Palestinian Recipes From The New Cookbook, Falastin
Authors Sami Tamimi and Tara Wigley explore the country’s ancient cuisine.