1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Heat the griddle and make the pancakes according to the package directions. Fold in the pumpkin puree along with a generous pinch each of cinnamon and pumpkin pie spice to the prepared mix then pour ...

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1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season ...

Cooks' notes: Sweet potatoes can be baked and mashed 1 day ahead. Chill, covered. Chestnuts can be soaked, drained, and chopped 1 day ahead. Chill, covered. Recipe by Scott Peacock, Gourmet; photo by ...

Ingredient note: The original called for whole wheat – these muffins were the perfect consistency with AP – if you go with whole wheat I would add a little more milk and a little more baking soda As ...

1. Light a grill. In a medium bowl, toss the apricots with 1 tablespoon of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes. 2. Grill the apricot halves over high ...

** this was the very first cookbook I bought for myself. I loved that it was published by my favorite magazine, Glamour, and envisioned becoming a polished, sophisticated cook in no time flat. I have ...

In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended.

In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well. In a large bowl, whisk the lemon zest with the lemon juice and chopped ...

1. Preheat the oven to 375°. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to ...

1. In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the ...