Got leftover cranberries? Then you’ve got the fixings for these incredible scones that are balance tart berries with creamy white chocolate and knee-wobblingly flaky pastry.
The pumpkin spice everything craze has left some of us less than enthusiastic about pumpkin spice anything. Until this.
There’s a subtle art to cooking okra and this recipe has mastered it. So flavorful and not slimy, you’ll wonder why everyone doesn’t cook it this way.
Butternut squash, sage, and brown butter haunt this velvety rich quiche that flamboyantly flaunts its jewel-toned hues.
You no longer need to confront that eternal Thanksgiving dilemma of pumpkin pie or pecan pie. This pie recipe, in true egalitarian fashion, ensures you can have both.
Even better than the ones at the Renaissance festival. And all it takes is a simple brine and a little patience.
Made in minutes from just five ingredients, this cranberry relish belongs in your weeknight repertoire and not just on your Thanksgiving table. Did we mention it freezes beautifully?
At long last, a slice of pumpkin pie is complete in and of itself—no dollop of whipped cream required. Pumpkin and meringue. So happy together.
This riff on the classic marshmallow sweet potato casserole of your childhood plunks the sweet staple squarely where it belongs. That is, dessert.
Gluten-free. Dairy-free. Paleo-friendly. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.
Yeah, yeah, we know. You don’t need a recipe for mashed Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Merriam-Webster defines “down easter” as “one born or living down east.” We take it to mean this lovely apple cider-y cocktail.
Essentially just chicken coaxed to tenderness in beer, this beer braised chicken with root vegetables is simple to make, complex in taste.
So tantalizingly crisp at the edges, tender but not mushy at the center, and lovely through and through they’ll haunt you forever. (In a good way.)
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