After my husband’s mother died the year after we were married, he said he’d like to find or make cranberry sorbet, something she’d always made for Thanksgiving.

This Serious Barbeque recipe is seriously decadent and seriously delicious. Lang recommends using non-stick Silpats (silicone baking mats) to line the pans; but once they’ve been used for smoking, they’re no good for other baking, so I substituted parchment paper.

My family’s preferred breakfast sausage was always Humphrey’s Market apfelwurst, made in-house. When they stopped making it almost a decade ago, I began experimenting in an attempt to recreate the original; the recipe below is the one that finally garnered my family’s approval. If you’re not inclined to make your own, the folks at Humphrey’s say they’re going to begin making apfelwurst again soon. The applesauce gives it just a hint of sweetness that, along with the spices, make it perfect for fall.

Humble sausage is transformed into a sophisticated hors d’oeuvre for these tasty bites, which I created for an apple harvest dinner. They can be assembled a day or two ahead, covered tightly with plastic wrap and refrigerated. Just pop them into the oven at the last minute and serve warm.

This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved.

Brockman’s recipe for September, The Fruit Moon, was created by her brother, Henry. I varied it somewhat, poaching only the peeled, cored pear to be puréed. I also skipped puréeing

Fried rice is one of those dishes that occur in cuisines worldwide that evolved as a way to utilize extras when food was such a precious commodity that nothing went to waste. When making fried rice, i

One of the easiest ways to have no-fuss midweek meals is making extras for the freezer, something that works especially well with soups and stews that can handle microwave nuking. Here’s a favor

2 c. water or stock c. grated Parmesan, optional tsp. salt2T. butter c. polenta (cornmeal) Heat the water or stock in a heavy pot to a simmer. Add the salt. Slowly whisk in the polenta, stirring

Fresh-from-the-oven, warm apple strudel is one of fall’s greatest pleasures. Phyllo dough is fun and forgiving; a gift to anyone with pastry phobia. Keep it covered until you use it, don’t