Pre-made dumpling wrappers make short work of these ravioli, which are a luscious savory-sweet treat ideally suited for autumn entertaining. Be sure to use pumpkin puree and not canned pumpkin pie filling. Continue reading
Marge Perry & David Bonom
This lovely salad is as delicious as it is good for you. The peach tea dressing is just fruity enough to stand up to the kale without overwhelming it. And we love this dressing that delivers such great flavor with so little oil! Continue reading
No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it. Continue reading
Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caops the day of your party and fill them in the afternoon.
Pamper your guests when you serve each their own individual apple tart. Drizzle the sauce over the tarts to serve—and then pass the extra. Continue reading
Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken. Continue reading