Author: Brent Ridge
Author: Ian Knauer
Author: Jerry Traunfeld
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Author: Molly Stevens
Author: Andrea Bemis
Author: Nathalie Dupree
Author: Lora Zarubin
Author: Kent Rathbun
Author: Naomi Pomeroy
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Nancy Oakes
Author: Gina Marie Miraglia Eriquez
Author: Ivy Manning
This recipe is from "Not Your Mother's Slow Cooker Cookbook". It is good for those who fear making traditional stuffing. You may add more or less chicken broth depending on whether you like really moist...
Author: quotFoodThe Way To
Larry the Turkey does double duty at Thanksgiving, letting Larry know where to sit at the beginning of the meal and providing a dessert for him at the end. A delicious combination of pumpkin cupcakes,...
Author: Karen Tack
Author: Carole Bloom
Author: Elinor Klivans
Author: Allison Vines-Rushing
Author: Lillian Chou
Author: Victoria Granof
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Josie Le Balch
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Ted Allen
Sauteed Brussels sprouts are perfect with onions and bacon.
Author: Paula Deen
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Allison Vines-Rushing