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...
roasted yellow pepper soup and roasted tomato soup with serrano cream Gourmet | March 1993 recipe reviews (92) my notes Servings: Makes about 3 cups of each soup, serving...
roasted acorn squash with chile vinaigrette Gourmet | October 2006 recipe photo reviews (91) my notes This late-season squash is roasted to coax out its subtle sugars before b...
spicy red pork and bean chili Gourmet | January 2000 recipe photo reviews (88) my notes This recipe works best with ordinary chili powder, which typically includes not only gr...
lemon meringue ice cream pie in toasted pecan crust Bon Appétit | April 2007 recipe photo reviews (88) my notes This dessert has it all a pecan crust is filled w...
quinoa and black bean salad Gourmet | July 1994 recipe reviews (87) my notes Quinoa, though technically a seed in the herb category, has traditionally been considered a valuab...
roasted red bell pepper bisque with shrimp and romano cheese Bon Appétit | March 2000 recipe reviews (87) my notes "A friend of mine insisted I try the red bell pepper ...
leg of lamb with garlic and rosemary Gourmet | May 2001 recipe photo reviews (87) my notes Active time: 15 min Start to finish: 2 1/2 hr Servings: Makes 8 servings. subsc...