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Celery Root Salad

Author: Ruth A. Matson

Eggplant Fritters with Honey

Author: Claudia Roden

Asparagus with Bacon and Onion

Author: Dorie Greenspan

Double the Mustard Chicken With Potatoes and Greens

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...

Author: Anna Stockwell

Twice Baked Butternut Squash With Parmesan Cream and Candied Bacon

This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.

Author: Rhoda Boone

Slow Cooked Venison

Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....

Author: John Besh

Two Hour Turkey and Gravy

Author: Nathalie Dupree

Quick Sauteed Endive, Escarole, and Frisée

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Shrimp Bisque

Author: Bon Appétit Test Kitchen

Maple Pumpkin Pots de Crème

Serve this perfect fall dessert after a dinner of roast pork tenderloin.

Apple and Rosemary Tarte

Author: Susan Herrmann Loomis

Apple Raisin Bread Pudding

Author: Carmen Scott

Butternut Pumpkin Pie

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

Butternut Squash and Apple Soup

Author: Antoinette Muto

Old Fashioned Mixed Apple Pie

Author: Dorie Greenspan