When the temperature takes a permanent nosedive and fall is starting to look a lot more like winter, shepherd's pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory meat-and-vegetable filling, sends a sigh of contentment through my whole body. One casserole makes more than enough for my household of two, so I can look forward to comfort meals all week long. More

Q: While traveling through New Zealand, I discovered roasted vegetable frittatas, which are quite different from the North American version of frittatas: about 2-3" thick, simultaneously eggy and creamy rather than spongy, and loaded with roasted veggies. More

Despite being named after a world-class ballerina, I can't help but think of the pavlova as a rather humble and homely thing. I love the way the billowy whipped cream slumps into the cracked surface of the meringue, making a cozy nest for the fruit to rest. But perhaps the pavlova was named for the way it tastes: an arabesque of sweetness, a leap of airy confection, the beloved pas de deux of fresh fruit and cream. Like Anna Pavlova herself, it's perfect. More

Q: I'm off to Australia for a multi-week adventure and am wondering what foods I absolutely have to try!

I'll be bumming around Melbourne, Sydney, and Cairns and so far my list of things to try and buy only include Bundaberg rum and Lamingtons. Any suggestions?

Sent by Amy
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Soft white bread spread with sweet butter and topped with a generous amount of brightly colored sprinkles. Simple, fun, and brilliant. We know this is meant to be a treat for little fairy princesses, but we're pretty enchanted ourselves! More