Skip to main content- Winter Squash Mash
- Jerusalem Artichoke and Arugula Salad with Parmesan
- Porterhouse Steaks with Tapenade and Balsamic Vinegar
- Sautéed Chicken with Tomato-Saffron Vinaigrette on Frisée
- Open-Face Ham, Cheddar, and Apple Butter Sandwiches
- Pippin Apple Pie with Hazelnut Crust
- Sweet and Spicy Chipotle-Glazed Ribs
- Mango Tea Bread
- Smoked Paprika and Roasted Red Pepper Butter
- Butterscotch Drop Scones
- Roasted Portobello and Prosciutto Lasagna
- Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
- Country-Style Sourdough Bread
- Pasta, Sausage, and Bean Ragout
- Chicken Shiraz with Porcini and Whole Shallots
- Fig and Rosemary Pork Pot Roast
- Seared Coriander Scallops with Bok Choy and Hoisin
- Endive and Watercress Salad with Mustard Seed Vinaigrette
- Open-Face Wild Mushroom and Fontina Sandwiches
- Proto-Dough
- Baked Yams with Ginger-Molasses Butter
- Pear, Pancetta, and Walnut Salad
- Onion Soup with Apple Cider
- Crimson Coleslaw
- Pumpkin Doughnuts With Powdered Sugar Glaze and Spiced Sugar Doughnut Holes
- Buttermilk Pancakes with Maple Syrup Apples
- Coffee-Braised Short Ribs with Ancho Chile
- Cranberry-Lime Marmalade
- Brussels Sprouts and Chestnuts with Blue Cheese
- Cod Chowder with Saffron and Fingerling Potatoes
- Roasted Bosc Pears with Pomegranate Glaze
- Caramelized Pistachio, Walnut, and Almond Tart
- Parsnip and Apple Soup
- Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese, and Dried Figs
- Pork Medallions with Mustard-Chive Sauce
- October 2004 Table of Contents
- Spiced Winter Squash with Fennel
- Tangerine Granita with Vanilla Bean Cream
- Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping
- Spicy Asian Noodle and Chicken Salad