Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn’t bad, either.
No regular bread pudding, this refined affair melds brioche and creme Anglaise to truly sophisticated, pinkie-in-the-air effect.
An upgraded take on that creamy pea, bacon, and cubed Velveeta salad that was a ’70s mainstay.
Unlikely yet likable. That’s what we think of the choice of ingredients—shaved celery, roasted rabbit, and fried bread—for this autumnal salad.
There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
Froufrou but not fussy, this fancy pants take on a childhood treat satisfies cravings by the children in all of us.
This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
This is rice pilaf with cherries and pistachios is perfect side dish for poultry dishes. The pistachios add a bit of crunch and the cherries sweetness.
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.