• 

  Recipe: Pantry-friendly Green Eggs and Ham from ‘The Good Fork Cookbook’

• 

  Recipe: Za’atar Chicken Thighs with Grilled Peach and Crispy Couscous Salad from ‘Open Kitchen’

• 

  Recipe: Slow-Roasted Lamb Shoulder with Pomegranate Molasses from ‘Open Kitchen’

• 

  Recipe: Caramelized Fennel with Citrus and Olives from ‘Open Kitchen’

• 

  Recipe: Roasted Radishes with Radish Green Pesto and Crème Fraîche from ‘Open Kitchen’

• 

  Recipe: Tiramisu for the 21st Century from ‘Lasagna: A Baked Pasta Cookbook’

• 

  Recipe: Pumpkin Goat Cheese Pie from Poppy’s Catering

• 

  Recipe: Former Food and Wine Editor Dana Cowin’s Perfect Apple Pie

• 

  Recipe: Vegan Tempeh Stuffed Acorn Squash with Kale, Quinoa, Pecans and Cranberries from Naturally Delicious

• 

  Recipe: Seared Brussels Sprouts with Honey-Shallot Glaze from ‘The Nimble Cook’

• 

  Recipe: Spicy, giant crunchy corn from Alison Roman’s ‘Dining In’

• 

  Recipe: Creamy sesame turmeric dip from Alison Roman’s ‘Dining In’