EDGE Atlanta

Cookbook authors Leah Schapira and Victoria Dwek have put the "wow factor" into the Passover Seder with more than 60 recipes that are easy to prepare and delicious to eat.

Poster boy pastry chef Eric Lanlard offers his take on sweet and savory pastries with the release of his new cookbook, "Tart It Up."

If you’re looking for gifts that might last a little longer than a bottle of bubby, then you could do worse than peruse some of the selections from this year’s "Home for the Holidays" gift guide.

Georgetown Cupcakes, of TLC reality show fame, has opened a new store on Boston’s Newbury Street. EDGE was at the media event to try out the sweet treats, which are sold at stores in D.C., Bethesda, SoHo, and now Boston (with an LA location to follow!).

The traditional Thanksgiving meal usually calls for a spread of turkey, vegetables, cranberry sauce, pumpkin pie and much more! After slaving away in the kitchen, hosts then have the tedious task of figuring out what to do with all of those leftovers.

When you talk to chefs about the ingredients they use, one of the first things they say is to cook within the season. The harvest season features delicious pumpkins and varieties of squash, and who better to learn from than a produce expert.

For anyone who loves Hollywood memorabilia, is an entertainment junkie, and loves to eat and cook - they will treasure Frank DeCaro’s "The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen."

Pumpkins are to Fall as Santa Claus is to Christmas. Pumpkin production, which climbed to 1.5 billion pounds in 2010, reaches its peak in October as Americans prepare to celebrate Halloween.

In his new book "Moorish Fusion Cuisine: Conquering the New World," (Emerald Book Company; October 2011; $38.00/hardcover; ISBN: 978-1-934572-98-6), acclaimed chef Zouhair Zairi (Chef ZZ) explores the traditional recipes and flavors of his Moorish family.

With striped bass in season, Sea Crest Beach Hotel’s Executive Chef Daniel Kenney takes advantage of serving the freshest fish available. His "Line Caught Old Silver Beach Striped Bass with Heirloom Tomato Sofrito" recipe of the month showcases this fish.