Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
Make and share this Cornbread & Sausage Stuffing recipe from Food.com.
Author: Mary Scheffert
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Author: Lillian Chou
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Sara Forte
Author: Dora Moel
Author: Kent Rathbun
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need...
Author: Kemp Minifie
These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.
Author: Marina Delio
Author: Molly Stevens
Author: Cory Schreiber
Author: Ian Knauer
Author: Elinor Klavins
Author: Jason Vincent
Author: Jeanne Kelley
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Cranberry Eggnog Tart
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or...
Author: Melissa Roberts
Author: Jim Fobel
Author: Rick Rodgers
Author: Sue Knechtel
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching...
Author: Molly Baz