Author: Bon Appétit Test Kitchen
Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.
Author: Noor
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had...
Author: Marco Canora
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients...
Author: Grete
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Author: Jeanne Kelley
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating...
Author: Molly Baz
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Author: Rick Martinez
Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!
Author: Patti Rotman
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Author: Sara Perry
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or...
Author: FUZZYGREENMONKEY
Author: Betty Rosbottom
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Author: Andrea Albin
Author: Brad Avooske
These candied yams topped with sugary pecans and marshmallows are a perfect choice during the holidays, but also fun to serve as a sweet winter side dish any night of the week.
Author: artistikcosmetics
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Author: Art Smith
Author: Lorraine Vassalo
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
A quick and easy recipe for Pears Poached in Red Wine.
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
Think Caprese but warm and with a grillable cheese like halloumi instead of mozzarella.
Author: Soup Loving Nicole
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Author: ChicoGirl
Author: Ellie Krieger
This recipe can be prepared in 45 minutes or less.
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Author: King Arthur Baking Company
Author: April Bloomfield
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland