Hazelnut Chocolate Torte
Caramelized Onions
Many-Nut Maple Bourbon Pie
Grilled Blue Cheese with Pears and Caramelized Onions
Hazelnut Dukkah
Cheese-Topped Baked Reuben Soup
Spinach and Caramelized Onion Filo Pie

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Sweet Red Pepper Confit

This easy confit is like a favorite scarf—the one that…

By Terese Allen
Fall 2010 Issue 0

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4 Ingredients | 40 Minutes

Mulled Apple Cider

For a cool autumn day warm up, simmer this mulled…

By Dani Lind
Summer 2015 IssueFall 2010 Issue 0

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7 Ingredients | 30 Minutes

Latino Beef Stew

Habaneros are notoriously hot. Chop one for a spicy…

By Terese Allen
Fall 2010 Issue 0

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14 Ingredients | 2 Hours

Curried Sweet Potato Bisque

A member of the morning glory family, the sweet potato…

By Macon Luhning
Summer 2015 IssueFall 2010 Issue 0

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11 Ingredients | 45 Minutes

Cranberry Relish

This cranberry relish is just as it should be: not too…

By Macon Luhning, Rooted Spoon Culinary
Fall 2010 Issue 0

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7 Ingredients | 5 Minutes

Concord Grape Streusel Pie

If a peanut-butter-and-jelly sandwich is the only…

By Terese Allen
Fall 2010 Issue 0

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10 Ingredients | 65 Minutes

Baked Squash with Rosemary…

Used sparingly, rosemary has a haunting effect on…

By Terese Allen
Fall 2010 Issue 0

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6 Ingredients | 60 Minutes

Bacon-Wrapped Venison Skewers

If you’re not very familiar with cooking with venison,…

By Macon Luhning
Summer 2015 IssueWinter 2014 IssueFall 2010 Issue 0

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11 Ingredients | 10 Minutes

Apple Chutney

A delicious accompaniment to so many dishes and…

By Dani Lind, Rooted Spoon Culinary
Fall 2010 Issue 0

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12 Ingredients | 60 Minutes