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In Argentina, they have a style of cooking beef and other meats called Milanese. A dish prepared in the Milanese style is sometimes pounded and always breaded, something like a chicken fried steak or veal cutlet.

Trying to please a mixed crowd this year for the holidays? With my gatherings, there are often a couple vegetarians, a vegan or two, and several gourmands. This recipe for Pumpkin Lasagna will suit everyone but the lactose intolerant.

This recipe for Apricot and Tarragon Sables makes the perfect cocktail cookie!

Here is a recipe for keeping it real…really warm and smelling great in the house with aromas of many of our favorite Autumn things: cumin, coffee, and cocoa as well as the winning way roasting pork has on our outlook, especially on a blustery day.

To honor my friend Karl’s commitment to vegetarianism, here is a new Vegetarian Posole Stew recipe for your arsenal.

Evidently, mache is a superfood. See if you can’t add this wonderful green to your list of Autumn foods.

I discovered the ease of making cider jelly quite by mistake one Autumn day.

I think my favorite preparation for black trumpet mushrooms is a wild mushroom linguini that I make with black trumpet mushrooms and their cousin, the winter chanterelle, now appearing in a woods near you!

Here is the excellent Game Bird Gumbo prepared by Patty Ball and served at her daughter’s wedding. Patty removed all the buckshot herself. What a woman!

I was able to find fingerling potatoes this year at my local farm stand, and was surprised by how perfectly they crisp up after a gentle pressing with a masher, which leaves them whole but flattened, releasing the tender cooked flesh.