Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet...
Author: Katherine Sacks
Author: Douglas Keane
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
A classic risotto for winter comfort... but with a fuss-free twist.
Author: Donna Hay
Author: Sara Forte
Author: Dr. Lance Fogan
Author: David Burke
Author: Karen Fisher
Author: Joni Marie Newman
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
Updating classic beef Wellington, we created this lighter, easier-to-prepare rendition using chicken. A glass of lush, full-flavored cabernet sauvignon makes a splendid accompaniment.
Author: Susanna Foo
Author: Jennifer Iserloh
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Norman Van Aken
As well as being super-quick and tasty, cottage cheese, eggs and ham all give us satiating protein, helping our muscles to repair and recover and helping to keep us full till lunch.
Author: Jamie Oliver
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Author: Chris Morocco
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This...
Author: Editors of Garden & Gun
Author: Stephen Pascal