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This meatloaf is packed with mushrooms and cooked in a slow cooker. Try the glaze, see the footnote for a mushroom gravy, or make both!
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Candied nuts are tossed with berries, blue cheese, and dates for a sweet and savory summer salad.
cooking.nytimes.com
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating
cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar.
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