Pumpkin swirl cheesecake bars combine everything you love about cheesecake and pumpkin pie in one easy bar! Made with layers of swirled cheesecake batter and a homemade pumpkin spice mix, say hello to your new go-to holiday dessert!
We believe caramelized onions may be the key to all culinary success—they make just about everything taste better! In this gratin, they are the perfect sweet, soft foil to hearty kale. The key to making achingly sweet, meltingly delicious caramelized onions is to take it nice and slow. Higher heat will cook the onions, but they won’t caramelize.
A new spin on the classic pasta bake. This version substitutes pasta with quinoa for a gluten-free Italian meal.
These crave-worthy Loaded Skillet Mashed Potatoes are the perfect when you have leftover mashed potatoes. In fact, they are so good; you will find yourself making extra potatoes often!
I became obsessed with creating the perfect pumpkin pie and made at least a half dozen variations. My testers and I agreed it was time to stop when we tasted this one with its miracle of an eggless custard filling that’s both sweet and spicy. And if you were wondering, there is absolutely no taste at all of tofu.
This simple preparation brings out the very best in your turkey. Apples and vegetables lend their sweet goodness to the bird as it roasts, and the glaze, which simmers on the stove while the bird roasts (or may be made ahead, if you’d rather have the burner for other things) gently intensifies in flavor until it is time to baste. This no-fail glaze gives the bird beautiful sable brown color, and warm, savory flavor.
In the Northeast, it’s called stuffing and in the South, it’s dressing. Others will insist it changes names depending whether it si cooked inside the bird (stuffing) or outside. We say it doesn’t matter what you call it—to many of us, it is the best part of Thanksgiving!
Not only do shishito peppers make a tasty nibble to serve with drinks or before you sit down for dinner, they are also a lot of fun: it is said that 1 in 20 of the peppers is spicy hot, although we can’t verify the exact proportion in any given batch.
The broth in this twist on the classic San Franciscan Cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.
Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese to the cheddar for a little nutty flavor.
This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor.
This sweet and sassy sauce keeps even two-day old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze it in the sauce.