Mary Risley, director of Tante Marie's cooking school, says, "I dreamed up this recipe years ago when I was trying to cook Thanksgiving dinner on a four-burner stove with only one oven. And I've found that this is really the only vegetable needed to go with the turkey and mashed potatoes. It has the creamed onions everyone wants, it has the corn the Pilgrims must have eaten, and it has the fresh vegetables my Northern California friends and family have come to expect."
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.