Author: Andrew Weil, M.D.
Author: Beth Harrison
Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!
Author: Terri F.
Author: Kay Chun
Author: Melissa Clark
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 Cousineau
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Author: Carolyn Beth Weil
Author: Nathalie Dupree
Author: Don Shingler, Jr.
Make and share this Cranberry-Stuffed Cornbread Stuffing Muffins recipe from Food.com.
Author: carmenhcollins
Author: Melissa Clark
Author: Joy Ackerman
Author: Shelley Wiseman
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Sara Foster
Author: Ted Allen
Author: Sharon Blonder Leff
Author: Ian Knauer
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks