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Chicken with Kale and Freekeh Lentil Pilaf

You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.

Author: Ronna Welsh

Spiced Carrot Cauliflower Soup

Author: Catherine McCord

Buttermilk Oven "Fried" Chicken

Author: Gina Homolka

Grapefruit Alaska

Author: Joan Mathews

Whipped Potatoes with Horseradish

For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.

Author: Molly Stevens

Pear Upside Down Cake

Author: Karen DeMasco

Cranberry Sauce

Easy Cranberry Sauce

Parsnip Leek Soup with Lump Crab

Author: Robin Schempp

Celery Root Soup

Author: Catherine McCord

Zucchini Wrapped Halibut "Scallops"

Author: Jessica Goldman Foung

Tamarind "Teriyaki" Chicken Skewers

Author: Jessica Goldman Foung

Butterscotch Blondie Bars With Peanut Pretzel Caramel

Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.

Author: Gina Marie Miraglia Eriquez

Dried Fruit Compote with Ginger Syrup

Author: Bon Appétit Test Kitchen

Chicken Normandy Withrow

Author: Danny C. Withrow

Brussels Sprouts with Bacon and Raisins

Author: Jenny Rosenstrach