In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you ...

Pears may not get as much attention as apples, but they’re still one of fall’s most treasured fruits. They can be enjoyed raw as a snack and pair beautifully with a variety of cheeses and nuts — or ...

1. In a small bowl, whisk together the mustard, salt and several grinds of pepper. Whisk in 1 tablespoon of fresh lemon juice. Whisk in oil in a thin stream until the dressing is blended. (Dressing ...

Cold-tolerant tatsoi (a.k.a. spoon cabbage) is one of the last hardy salad greens you’re apt to find at the Greenmarket, either in its distinctive flat-head form at Yuno’s Farm, or loose-leafed at ...

You can eat any pear raw, from juicy Bartletts to crisp Asian pears. But in cooking, you may want the pear to retain its shape, or you may want it to melt into a concentrated sauce. I remember pear ...

Pick the perfect pear for your next pie, cheese board, or over-the-sink snack. Food & Wine / Getty Images There are thousands of varieties of pears across the globe, but only a handful appear ...

Bosc pears are the star of this perfect fall pie, which is topped with beautiful pie-dough cut outs in the shape of fall leaves. The recipe, featured in America’s Test Kitchen’s new cookbook, “The ...