Author: Traci Des Jardins
Author: Julie Richardson
Author: Bruce Aidells
Author: Paula Deen
Author: Melissa Clark
Author: Greg Patent
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 for a quick hash.
Author: Molly O'Neill
Author: Judi Kerr
Sauteed Brussels sprouts are perfect with onions and bacon.
Author: Paula Deen
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Diane Morgan
Larry the Turkey does double duty at Thanksgiving, letting Larry know where to sit at the beginning of the meal and providing a dessert for him at the end. A delicious combination of pumpkin cupcakes,...
Author: Karen Tack
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Shelley Wiseman
Author: Shelley Wiseman
Author: Dorie Greenspan
These Pecan Pie Bites are the cutest addition to your Thanksgiving dessert menu. They're easy to make and come together quickly-no fancy ingredients required.
Author: Gina Marie Miraglia Eriquez
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Author: Jean Anderson
Ree Drummond's glazed ham recipe is a must for Easter, or any other holiday. It's got brown sugar, brown mustard, Dr Pepper, and more for a sweet, tangy flavor.
Author: Jim Meehan
Author: Nathalie Dupree
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Melissa Clark
Author: Claudia Fleming