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With a pinch of cayenne to spice it up.
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Jack Skellington's grin seals the deal on this wicked dessert.
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Recipe for Basmati Rice with Toasted Pine Nuts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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A surprisingly zesty dip, delicious with fruits and vegetables. The flavors of the apples and horseradish are highlighted by pumpkin pie spice and lemon.
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Layers of summer strawberries, fresh whipped cream, and chocolate wafers make an irresistible treat in warm weather.
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Canned sweet potatoes and carrots are blended into a pie filling in this recipe that gives you a great alternative to pumpkin pie.
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These Asian-inspired fruit skewers are the perfect dessert for parties and summer barbecues.
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Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.
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With chocolate, cream and coffee flavors, this sweet cocktail is our new favorite Candy Bar.
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Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)