Author: Melissa Clark
Author: Janet Fletcher
Author: Michael Lomonaco
Author: Bruce Aidells
Author: Carole Bloom
Author: Susan Spungen
Author: Charlie Trotter
Author: Lauren Groveman
Author: Jennifer Iserloh
Author: Barbara H. Anderson
Author: Scott Peacock
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
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
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
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
Author: Kent Rathbun
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Author: Food.com
Author: Alexis Touchet
This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner.
Author: Ocean Spray Cranberries, Inc.
Author: Ross Dobson
Author: Edna Lewis
Author: Ivy Manning
Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks,...
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
I found this recipe in The Wine Spectator, and ever since have given up making my old standby which was Apple, Pecan and Sausage stuffing. I normally make...
Author: Simply Chris
Author: Sema Wilkes
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
Author: Josie Le Balch
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Diane Rossen Worthington
Author: Fran McCullough