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Fried Green Tomatoes

Author: Victoria Granof

Lake Charles Dirty Rice

Author: Donald Link

Peanut Sesame Noodles

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.

Classic Potato Gratin

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

Author: Claire Saffitz

Wild Rice Dressing

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Author: Andy Baraghani

Maple Baked Beans

Author: Victoria Granof

Cheesy Sausage and Sage Stuffing

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Author: Claire Saffitz

Celery Root Purée

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Author: Dorie Greenspan

Traditional Sauerkraut with Caraway

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine....

Author: Sharon Flynn

Potatoes Rösti

Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...

Author: Sarah Copeland

Zucchini in Tomato Sauce

Author: James Beard

Balsamic Roasted Vegetables

An easy Balsamic Roasted Vegetables recipe

Author: Kelsey Nixon

Quinoa and Black Bean Salad

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...

Orzo Salad

Author: Gina Marie Miraglia Eriquez

Spiced Plum Chutney

Author: Floyd Cardoz

Coleslaw with Apple and Yogurt Dressing

Author: Bon Appétit Test Kitchen

Pickled Carrot Sticks

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...

Carrots and Brussels Sprouts

Author: Ian Knauer

Crispy Salt and Pepper Potatoes

These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.

Author: Dan Kluger

Asparagus with Tomato Vinaigrette

Author: Luisa de la Hija