Author: Ian Knauer
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
Make and share this Bob Evans Sausage and Wild Rice Stuffing recipe from Food.com.
Author: noetraceyl
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Lora Zarubin
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
A classic and easy to make Chestnut Soup recipe.
Author: Peter Reinhart
Author: Beth Harrison
Author: Gina Marie Miraglia Eriquez
Author: Kelsey Nixon
Author: Nathalie Dupree
Author: Deborah Madison
Author: Bill Smith
Author: Sarah Patterson Scott
A quick and easy Sour Cream Apple Pie recipe
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Bruce Aidells
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Author: Bruce Aidells
Author: Andrea Albin
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede