Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Author: John Currence
Author: Mimi Thorrison
Author: Scott Peacock
These beautifully glazed carrots make the perfect side to any roast dinner.
Author: Jamie Oliver
Author: Diane Rossen Worthington
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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
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
Make and share this Bob Evans Sausage and Wild Rice Stuffing recipe from Food.com.
Author: noetraceyl
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple...
Author: Barbara H. Anderson
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
Author: Leah Koenig
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: Traci Des Jardins
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
Author: Shelley Wiseman
Author: Ted Allen
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Traci Des Jardins
Author: Molly Stevens