Author: Ruth Cousineau
Author: Brent Ridge
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...
Author: Ann Redding
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Author: Melissa Roberts
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to...
Author: Melissa Clark
Author: Leah Koenig
Author: Kent Rathbun
Author: Alexis Touchet
Author: Carole Bloom
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Suzanne Goin
Author: Lora Zarubin
Author: Melissa Clark
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Ted Allen
Author: Sara Foster
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's...
Author: Melissa Roberts
Make and share this Crab Cake-Stuffed Mushrooms recipe from Food.com.
Author: Food.com
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg...
Author: Molly O'Neill
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Author: John Currence
Author: Jasper White
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel...
Author: Diane Morgan
Make and share this Thanksgiving Turkey Stuffing recipe from Food.com.
Author: Kevin McGinley
Easy Corn Bread