The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Author: Larraine Perri
Make and share this Sage and Onion Stuffing recipe from Food.com.
Author: CoffeeMom
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews
Author: Michael McLaughlin
Author: Stephan Pyles
Author: Joy Ackerman
Author: James Peterson
This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it's a must-have for Thanksgiving dinner. Easy to make-ahead, too!
Author: Elise Bauer
Author: Kathryn Matthews
Author: Bobby Flay
Author: Mark Risley
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
This festive little dessert for one is an easy way to treat yourself-no special occasion necessary.
Author: Anna Stockwell
Author: Andrea Albin
Author: Betty Rosbottom
Author: Kemp Minifie
Author: Maria Helm Sinskey
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...
Author: Anna Stockwell
'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe...
Author: evelynathens
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Author: Andrea Albin
Author: Ian Knauer