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. Might 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 rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat hare more often. Succulent meat made even better loads of spices, it’s rather elegant, too.
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.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
Froufrou but not fussy, this fancy pants take on a childhood treat satisfies cravings by the children in all of us.