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Get Sunny's Easy Italian Herb Dip Recipe from Food Network
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.
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Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
www.delish.com
Hot and crispy potato "rafts" make a sturdy and flavorful bed for the flaky and tender roasted fish fillets. Creating an elegant, but quick and easy meal.
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A rich three-cheese spaghetti squash gratin recipe.