This cold-weather variation of a classic Greek stew is enlivened with cubes of marinated tofu feta.
We’ve given this dessert its French name to highlight how decadent it is—a chocolate pudding for grown-ups as well as kids! No one will guess it’s made with tofu.
Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl.
In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
Looking for an alternative to pumpkin pie? Everything for this dessert can be assembled the night before, stashed in the refrigerator, and baked right before serving as a warm holiday dessert.
This recipe took several tries to get the taste and texture just right. The result is a decadent, custardy delight that looks sophisticated, but is also homey and comforting. It’s very rich, so small servings are recommended.
Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.
Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture.
These savory bites disappear fast, so you might want to double the recipe if you’re serving a hungry crowd.
Lightly sweet hard cider makes a festive addition to cocktails like this autumn-inspired sparkler. To make a non-alcoholic version, omit the brandy and substitute seltzer water for the hard cider.
Inspired by the mall stand beverage made with orange juice, milk, and vanilla, this drink is thick and satisfying.
The acidity of the lemon juice slows the yeast activity for this soda, so start it about a week before you plan to serve it.
Tender chunks of eggplant get a spicy kick from harissa, the signature chile-garlic sauce of North Africa. When the vegetables are cooked, eggs are cracked onto the surface of the stew and baked until just set for a dramatic presentation.
A last-minute addition of lemon juice brings out the flavors of early spring vegetables in a lightly seasoned broth.
Fennel and celery balance the richness of sweet potatoes in this dish, which is best served immediately as the sweet potato pieces may lose their shape if reheated.
Slow cookers offer an energy-saving way to cook gratins, which usually need an hour of oven time. Double the recipe if your cooker’s capacity exceeds 4 quarts.
This easy dessert was designed for a smaller (3- to 4-quart) slow cooker. If you’re using a larger model, double the recipe to ensure you have enough topping to cover the cobbler.