fig and walnut tapenade with goat cheese Bon Appétit | October 2001 recipe photo reviews (114) my notes Here’s a delicious twist on the classic olive tapenade fro...
grilled butterflied leg of lamb with lemon, herbs, and garlic Gourmet | July 1999 recipe photo reviews (108) my notes This recipe can be prepared in 45 minutes or less but req...
prosciutto-stuffed pork tenderloin with mushroom sauce Bon Appétit | January 2003 recipe photo reviews (104) my notes The ultimate dinner-party dish for a wintry evenin...
basic pot roast House and Garden | January 1963 Betty Wason recipe reviews (103) my notes Servings: Makes 6-8 Servings, with some meat left over. subscribe to House and G...
red-wine pot roast with porcini Bon Appétit | February 2006 recipe photo reviews (101) my notes Servings: Makes 6 servings. subscribe to Bon Appétit Ingredi...
banana-macadamia nut muffins Bon Appétit | June 1991 recipe reviews (100) my notes A moist and flavorful banana-nut muffin with a distinctly tropical twist. Servings:...
aunt rose's pound cake Gourmet | April 2000 recipe reviews (100) my notes "My Aunt Rose, a consummate baker, perfected this pound cake, which for years has graced the table of...
triple-cranberry sauce Bon Appétit | November 1993 recipe reviews (98) my notes "The Indians and English use them much," wrote one visitor to New England in 1663, "boyl...
old-fashioned peanut brittle Bon Appétit | November 1992 Lisa Mayfield: Raleigh, North Carolina recipe reviews (92) my notes Servings: Makes about 3 1/2 pounds. su...