This tart was the cover recipe for our December 2006 issue.

A flavorful, colorful vegetarian stew that's as beautiful as it is easy to ...

In this version of the classic Parisian gâteau, layers of soft coconut ...

This frozen creation is as beautiful as a festively wrapped gift.

A creamy chocolate pudding fills this rich cake and an easy-to-make chocola ...

Coarsely ground black pepper lends a spicy note to this dense, moist browni ...

This risotto has the classic creamy yet al dente texture and features a com ...

Having a dress up holiday party? Here's dessert to match the attire.

This sensational dish is best when made with meaty short ribs.

The bright tanginess and crisp texture of Pippin apples make them excellent ...

Here is a beautiful and delicious pie to serve with vanilla ice cream or sl ...

These Korean-style ribs achieve a delicious salty-sweet balance.

In a Korean home or restaurant, grilled ribs would be accompanied by the sp ...

A slice of this timeless American all-star pie was featured on the cover of ...

Further proof that, when it comes to pie, pumpkin is just the beginning.

This large rustic tart has hints of anise, cinnamon and clove, spices that ...

Each step of preparation for this dish—from searing a brown crust for ...

Tart apples and sweet ones come together in this all-American favorite.

A thick layer of finely textured crumb topping crowns a tall mound of apple ...

These ribs—featured on the cover of the October 2007 issue—shou ...

Rediscover comforting humble cuts all over again with this delicious short ...

One of the pleasures of a dish like this is sopping up the wonderful sauce ...

Ever-popular short ribs get a deeper richness when you add chocolate.

Chilis give these ribs a spicy kick.