[Photographs: Carolyn Cope] One of the happier symptoms of this chronic condition we call adulthood is the ability to see beauty in imperfection. Maybe it's just nature's way of steeling us to continue looking in the mirror morning after morning,... More
[Photograph: Nick Kindelsperger] Bacon, Pear, and Cheese Sandwich: You know, because sometimes a grilled cheese is just not enough. You deem that what that classic could really use is a bunch of bacon. I mean, when has that ever failed... More
[Photographs: Tam Ngo] As crunchy, autumn pears make a star appearance at the markets, what better way to celebrate their arrival than with a sophisticated French-style quiche? This Blue Cheese, Pear, and Pecan Quiche, adapted from The American Boulangerie... More
Crisp salty pork plus sweet cinnamon and nutmeg scented pie? It has to be one of the best combinations ever. It's not really all that different than eating a plate of maple syrup-doused pancakes or waffles with sausage or bacon, but putting it together after dinner makes it seem positively decadent. More
This week, I am making the ultimate multitasker: a dish that can be served as lunch, as an appetizer, as a cheese course, or as a dessert. The sweet firmness of the pears, the piquant creaminess of the Roquefort, the... More
Nicole Rees' spin on tarte tatin is no harder to make than the original, but uses pears instead of apples, and incorporates the unexpected flavors of lemon zest and anise. It's an impressive dinner party dessert that uses the frozen convenience of ready-rolled puff pastry to lovely effect.
MoreUnlike apples and oranges, pears can be a frustrating fruit. It's hard to tell when exactly they should be eaten, and their window of perfect ripeness is small. Who hasn't bought a bowlful of slightly firm pears only to... More
Editor's Note: Each week in October, we bring you a recipe that spotlights the apple. Photograph by static-photo on Flickr. Applesaucing is to apples as pickling is to cucumbers. It's a great way to preserve the beautiful fruits that are... More
Free-form pies, sometimes called "galettes," are one of the most homey and rustic desserts out there. A simple crust is folded around a heaping pile of fresh fruit sprinkled with sugar, then baked on a cookie sheet until caramelized and... More
This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More
