This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Carole Bloom
Author: Rick Rodgers
Author: John Currence
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble...
Author: Pixies Kitchen
Author: Melissa Roberts
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a...
Author: Kathryn Matthews
In this easy recipe for homemade chocolate pecan pie, cocoa powder and dark chocolate chips balance out the trademark sweetness of the classic Thanksgiving...
Author: Shelley Wiseman
Author: Michael McLaughlin
Author: Paul Grimes
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a...
Author: Shelley Wiseman
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Jasper White
Author: Ivy Manning
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
Author: Diane E. Appleton
Author: Michael McLaughlin
Author: Michael Lomonaco
Author: Sheila Lukins
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn