Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.
These glazed cider doughnuts are certain to conjure memories–real or imagined–of crisp autumn mornings, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.
A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. May wanna loosen that belt.
And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
Nutty, hearty, and ever so slightly sweet waffles that do as much for your happiness as they do for your health.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
It may be a tad boring looking from the outside, but wait’ll you see what this eggplant timbale is filled with on the inside.