The Art of Eating

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Fruit & Nut Recipes

Maple Flavors
With a Recipe for Apple Pie with Maple Meringue Sauce
 • 
Edward Behr
3
Le Pain de Gênes
The Original, Simple, Delicious French Almond Cake
 • 
Edward Behr
5
Nobody Likes Prunes
Which Is Not Really True
 • 
Edward Behr
4
Chestnut Ragoût with Bacon and Porcini
It's (Still) the Season
 • 
Edward Behr
Braised Red Cabbage with Apples and Chestnuts
Sweet, Tart, and Bright
 • 
Edward Behr
4
Pears Poached in White Wine
A Fall and Winter Classic
 • 
Edward Behr
6
Rhubarb as a Spring Drink?
The Raw and the Cooked
 • 
Edward Behr
5
Blood Orange Ice
It’s still citrus season, and today I made a blood orange ice.
 • 
Edward Behr
Beet, Fennel, Clementine, and Rocket Salad
Not Our Usual Mix of Flavors
 • 
Edward Behr
’O Siccjhe ra Munnezza (the “Garbage Pail” Pasta Sauce)
By Carla Capalbo
 • 
The Art of Eating
Well-Baked Pineapple
The pineapple is very good after 2 hours of baking, but 3 hours is transforming.
 • 
Edward Behr
Brussel Sprouts with Chestnuts
“For aggressiveness and determined lack of subtlety, sprouts have no peer,” Richard Olney wrote; he advocated “shock treatment” with “bacon, anchovy…
 • 
Edward Behr
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