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[Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb... http://feedproxy.google.com/~r/s...

Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! It may not be as powerful as a flu shot or have the healing properties of the... http://feedproxy.google.com/~r/s...

[Photograph: Nick Kindelsperger] My wife swears she's sent me this recipe numerous times before, but I never gave it much thought until I personally found it on the The Daily Green and sent it to her excitedly, like it... http://feedproxy.google.com/~r/s...

[Photographs: Chichi Wang] Taking a hiatus from my usual spoilsport-y self, I caved into the pressure of Halloween and served a menu built around orange foodstuffs. To start, a persimmon and daikon salad. To end, a kabocha cheesecake. The... http://feedproxy.google.com/~r/s...

After a week of labor-intensive recipes from New Classic Family Dinners by Mark Peel, I was ready for something that required a little less work. I had originally picked up some trout to make Peel's take on matelote, a fish... http://feedproxy.google.com/~r/s...

The Foodbuzz Blogger Festival begins in San Francisco tonight, and it's looking to be a full weekend of food, fun, and furious networking with fellow food bloggers from all over the country. I'll be busy at events throughout the weekend, including a bi http://americanfood.about.com/b/...

[Photographs: Kerry Saretsky] Previously Bouillabaisse Pasta » All French in a Flash recipes » Pâte à choux, or choux pastry, is the Madonna of doughs. It is always reinventing itself. It can be fried into beignets; boiled into Parisian... http://feedproxy.google.com/~r/s...

[Photograph: Blake Royer] Comforting as ever, corn chowder is a food for the fall as the weather gets cooler. And though it's easy enough to make a delicious corn chowder with lots of heavy cream and flour, I was... http://feedproxy.google.com/~r/s...

Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely.... http://feedproxy.google.com/~r/s...

The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes... http://feedproxy.google.com/~r/s...

[Photograph: Nick Kindelsperger] I've experimented with baked potato toppings before but was feeling a little uninspired this time around. Looking for ideas, I turned to Twitter. As it turns out, people are awfully passionate about baked potato toppings. http://feedproxy.google.com/~r/s...

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you just looked at the picture and didn't read the title, you probably jus http://feedproxy.google.com/~r/s...

"I have never seen smoother potatoes." ©iStockphoto.com/cveltri Homemade mashed potatoes can be great, but oftentimes lumpy, dry, and underseasoned—or even worse, mealy. Then there are restaurant mashed potatoes. Those ethereal white mounds of http://feedproxy.google.com/~r/s...

Note: We love pie. And so does Jessie Oleson (aka Cakespy). She will drop by with a delicious pie recipe every Wednesday in November. [Original artwork and photographs: Jessie Oleson] First things first: what is Osgood Pie, anyway? Said to... http://feedproxy.google.com/~r/s...

I just posted a recipe for some dense, dark, and dangerously addictive chocolate cookies. They feature a dose of black pepper and cayenne, which to many may seem like an odd addition, but one taste and you'll understand there's a method to this madness. http://americanfood.about.com/b/...