Skip to main content- Lemon Aioli
- Creamy Potato-Parsnip Gratin
- Baked Apples Stuffed with Honey, Almonds, and Ginger
- Sautéed Duck Breasts with Wild Mushrooms
- Lemon and Rosemary Fougasse
- Spinach and Leek Gratin with Roquefort Crumb Topping
- Maple-Soy-Glazed Salmon
- Onion and Bacon Tart
- Warm Chestnut and Apple Salad
- Double-Corn Fritters with Dungeness Crab Crème Fraîche
- Chicken and White Bean Chili
- Baked Halibut with Orzo, Spinach, and Cherry Tomatoes
- Pan-Seared Scallops with Champagne Grapes and Almonds
- Venison Daube with Cumin and Coriander
- Walnut Torte with Coffee Whipped Cream
- Bourride with Lemon Aioli
- Roasted Sausages, Apples, and Cabbage with Caraway
- Torta del Casar with Sherry Syrup
- Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream
- Apple-Raisin Crumble with Orange Ice Cream
- Apple Pie with Whisky-Soaked Cherries
- Orange Ice Cream
- Roasted Butternut Squash, Red Grapes, and Sage
- Herb-Crusted Salmon on Greens
- Curried Kumquat Chutney
- Chicken Bouillabaisse
- Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
- October 2005 Table of Contents
- Dark Chocolate-Lime Soufflés
- Manchego with Quince Paste
- Sautéed Chicken Paillards with Muscat Sauce
- Goat Cheese in Crackling Caramel Syrup
- Pistachio Crisps with Mascarpone Cream and Grape Compote
- Honeyed Walnut Tart
- Slow-Braised Pork with Black Grapes and Balsamic
- Spirited Brown Sugar Pecan Pie
- Dulce de Leche Ice Cream with Honey-Orange Roasted Figs
- Wild Mushroom, Haricot Vert, and Shallot Sauté
- Honey-Roasted Pear Salad with Thyme-Verjus Dressing
- Lemon Flan with Autumn Fruit Compote
- Herbed Lamb Chops with Pinot Noir Sauce