Butternut squash soup plumps barley to a creamy consistency and infuses it with flavor as it cooks. Finely chopped vegetables cook in the same amount of time as the barley, for a one-pot meal that’s ready in about 20 minutes. ...read more
Toasted bread croutons add a bread-stuffing texture to seasoned wild rice. ...read more
Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit. ...read more
Use this sweet, nutty combination as a spread for dinner rolls at the holidays, or whip up a batch for hors d’oeuvres, and serve as a dip for apple or pear slices. ...read more
Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor. ...read more
Made with blanched greens, this pesto gets a hint of Southern flavor from pecans and fresh sage. You could even spice it up with a dash of hot sauce. ...read more
Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities. ...read more
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. ...read more
Masa harina, the corn flour used to make tortillas and tamales, holds these sausages together. The mixture can be shaped into patties or links and refrigerated three days or frozen up to six months. ...read more
Talk about versatile! Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven. Enjoy them finger-food-style with dipping sauces, load them into a bun with your favorite sandwich fixings, or serve ...read more
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. ...read more
A pan of homemade cornbread provides the base for this zesty, garlicky dish. ...read more
Leeks and miso paste give this stuffing a subtle depth of flavor. ...read more
This is a classic bread stuffing—similar to the beloved mixes from the grocery store. To make it vegan, omit the eggs and add 1/2 cup more vegetable broth. ...read more
Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled. ...read more
Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest. ...read more
Inspiration travels fast in the blogosphere. A fritter recipe by 101 Cookbooks blogger Heidi Swanson was the starting point for these patties by the Aherns. ...read more
Fresh sage adds delicate flavor to baked goods like this fruit-and-nut-laced bread. ...read more
Baked cannelloni is a lighter alternative to lasagna and has the same big, bold flavors. ...read more
Four of these omega-3-packed bites served over grains makes a great supper. ...read more
Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast. ...read more
We call for yellow cornmeal here so that the shade can play off the green of the sage, but any type will work. ...read more
V is for vegetable—and versatility. Double the recipe, freeze half, and make this your go-to stock when cooking soups, stews, and pasta and rice dishes. ...read more