Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone
Author: Traci Des Jardins
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Author: Molly O'Neill
Author: Mimi Thorrison
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Author: John Currence
Author: Susan Spungen
In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good counterpoint to the sweet, tart stone fruit.
Author: Julia Bainbridge
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Traci Des Jardins
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
Author: Barbara H. Anderson
Author: Lane Crowther
Author: Sara Kate Gillingham-Ryan
Author: Josie Le Balch
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Shelley Wiseman
Author: Leah Koenig
The broccoli casserole recipe by Paula Deen is a hearty side dish loaded with cheesy goodness and everyone's favorite, broccoli. Very EASY to make.
Author: Paula Deen
Author: Diane Rossen Worthington
This is a recipe from my grandmother. It was passed down to me by my mom. Not sure but I think my grandmother got it from her mom too. In any case, I love this. Leftovers can be sliced up and put on turkey/chicken...
Author: Relayer
Author: Jennifer Iserloh
An easy Vanilla Cream Cheese Frosting recipe
Author: Brent Ridge
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: James Peterson
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz