Author: Melissa Roberts
Author: Ivy Manning
The BEST stuffing recipe! This is a classic! A traditional sage and onion stuffing that is super simple to make. Learn how to make your stuffing (or dressing)...
Author: Claire | Sprinkle and Sprouts
Author: Michael Lomonaco
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Andy Ricker
Author: Suzanne Tracht
Author: Julie Sahni
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Diane Rossen Worthington
Author: Bruce Aidells
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
Author: Rozanne Gold
How to make pinto beans from scratch in 1 pot! Tender beans infused with smoky, Mexican flavors like cumin, chili powder, and chipotle in adobo sauce.
Author: Minimalist Baker
Author: Mary Cech
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Author: John Currence
Author: Bon Appétit Test Kitchen
Author: Ross Dobson
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Ruth A. Matson
Author: Thomas Keller
Author: Suvir Saran
Author: Gina M. Sarti
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...
Author: Julia Sullivan
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Sema Wilkes
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: David Kamen
Author: Lora Zarubin
Author: Frank Stitt