What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick? Not catching the house on fire.
Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. May wanna loosen that belt.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
Mashed sweet potato gets slathered all over a marshmallow, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for….
Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird, minus the traditional hand-wringing.
For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
Pity the pilgrims. They hadn’t yet conjured this cranberry cosmo, which is a cinch to make and ensures Thanksgiving is a lot more tolerable. Sure beats mead.
Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.
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