This sweet, rich Southern stunner, adapted from Patti LaBelle's cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato hits. We especially love the technique of sprinkling...
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Author: Sarah Patterson Scott
Make and share this Crock Pot Sausage Dressing recipe from Food.com.
Author: Joanie Grow
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
Author: Larraine Perri
Author: Lauren Groveman
Author: Sheila Lukins
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Kent Rathbun
Author: David Venable
Author: Sheila Lukins
Author: Maggie Ruggiero
Author: Rose Levy Beranbaum
Author: Tina Miller
Author: Karen DeMasco
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
This is a great meal to make with Thanksgiving turkey leftovers!
Author: haggard9
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
These Pecan Pie Bites are the cutest addition to your Thanksgiving dessert menu. They're easy to make and come together quickly-no fancy ingredients required.
To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing.
Author: Jacques Pépin
A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Author: Toni Tipton-Martin
Author: Sara Foster
Author: Ellen Lebow
Author: Jeff Jake
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani