Roasted Root Veggies
Roasted seasonal root veggies are one of the great pleasures of fall and winter. This super-simple recipe will turn veggie haters into vegetable lovers!
Roasted seasonal root veggies are one of the great pleasures of fall and winter. This super-simple recipe will turn veggie haters into vegetable lovers!
This ragout is a nourishing one-dish meal you can pull together on the busiest nights. Use any kind of beans, root vegetables and greens you have on hand.
A simple technique allowing the duck legs to cook in their own juices yields a succulent duck confit that’s lower in fat that traditional versions.
This colorful fall salad pairs two fall treasures: the persimmon and the pomegranate.
This breakfast is downright decadent; like a pumpkin pie in a bowl. Don’t let its sumptuousness rob you of pleasure though, this dish is super-healthy too. It’s loaded with fiber from the pumpkin and whole grain goodness from the oats.
You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.
This is a great gravy to use when you’re grilling a bird and don’t have a pan to collect the juices. A quick turkey stock made from the neck and giblets (removed before the turkey roasts) is enhanced by a nutty roux and brightened by a splash of apple cider. As Nickie says, “it’s the perfect autumnal gravy.”
Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.
Grandma Friese was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.
Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.
This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve it with a holiday turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast.
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.
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