These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
A quick, simple mash—Yukon golds, butter, milk, and salt—that’s either a weeknight side or a dinner party staple. Actually, it’s both.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
These lovely latkes are crisp without, creamy within, and sweet throughout thanks to the dulcet tones of sweet potatoes and apples.
A sweet potato mash topped with marshmallow and—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us.
This roux-less—and fuss-less—creamed spinach isn’t quite the classic, though no one’s complaining about that.
Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh…no thank you. Not this Thanksgiving.
When’s the last time you recall potato chips getting all gussied up to be so magnificently Manchego-y and party-worthy?
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
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