Caramel Hazelnut Pudding
Warm, decadent pudding from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.
Seville Orange Marmalade
This recipe uses the cut-rind method of marmalade making, which results in a purer fruit flavor, with a lighter color, looser texture, and clearer jelly…
Sauteed Mustard Greens
Sautéeing preserves some of greens' sturdy texture, and bacon gives them a traditional Southern flavor.
Garlic-Braised Broccoli Rabe
The bright, astringent flavor of this broccoli cousin makes it the quintessential greens-lover's greens.
Broccoli Rabe Pasta
Bitterly delicious! The broccoli rabe cooks in the same pot as the pasta in this surprisingly easy dish.
Winter Squash and Onion Bread Pudding
This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy.
Butternut Squash Risotto
Parmigiano Reggiano lovers unite over this fall risotto that uses sweet butternut squash, fresh sage and the signature cheese of Parma, Italy.
Pumpkin Millet Muffins
These muffins offer an intriguing crunch. Savor them warm from the oven, or freeze a batch to have on hand.
Pumpkin Ravioli with Sage Brown Butter
Pumpkin ravioli is as natural as mashed potatoes beside your turkey—maybe more so.
Roasted Vegetable Chili
Roasting the vegetables adds sweet, smoky flavors to the chili; the roasted squash thickens the sauce. Add shredded rotisserie chicken for extra protein.
These are some of the best ribs you'll ever eat. Your kids will love that these ribs are cooked in root beer.