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Make-Ahead - Page 2 of 217

  • Recipe

    Coconut Macadamia Streusel

    Coconut and macadamia nuts give this streusel a tropical flair.

  • Recipe

    Cocoa Cardamom Streusel

    This streusel offers a satisfying crunch delivered from the cacao nibs while the cardamom offers a sweet, floral undertone.

  • Recipe

    Marcona Almond Streusel

    Buttery Marcona almonds enhance this classic cinnamony streusel with a salty crunch

  • Recipe

    Fennel Confit with Grilled Lamb

    Like caramelized onions, slowly cooked fennel becomes deep, rich, and sweet tasting. Paired with a lemony, gremolata-like herb garnish, it’s a great accompaniment to lamb chops coated in crushed fennel…

  • Recipe

    Shaved Fennel Salad with Oranges, Black Olives, and Pistachios

    With its sweet and salty flavors, this colorful salad makes a superb first course and would also work well as a side to a rich braise. A short soak in…

  • Recipe

    Butternut Squash and Swiss Chard Lasagne

    Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

  • Recipe

    Heirloom Bean Potato Cassoulet

    With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.

  • Recipe

    Potato and Leek Galette with Rosemary and Sea-Salt Crust

    Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.

  • Recipe

    Chicken and Corn Chowder

    Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.

  • Recipe

    Turkey and Ricotta Stuffed Shells

    This take on classic stuffed shells features diced turkey in place of ground meat. Pine nuts, currants, and arugula add a crunchy-sweet-peppery burst in every bite.