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.
Chef Will Leroux makes batches of this creamy clam chowder to give as gifts during the holidays.
Bacon, Kale and Raisin Strata
This savory strata or bread pudding can be assembled the night before serving.
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Made in individual muffin cups, these spoon breads are cheesy, creamy and delicious, especially when served with Roasted Pepper Raisin Jam.
Caramelized Onion-Chanterelle Tart
Savory-sweet onions pair with the king of mushrooms in this rich early fall tart.
Grilled Halibut with Fresh Mango Salsa
A mango salsa topping gives this sweet fish entree a fresh kick.
Watermelon and Cucumber Salad with Red Onion
Mix all ingredients in large bowl and serve immediately. Recipes serves 2 but can be doubled or tripled.
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.
Key Lime Pie Ice Cream
Ice cream impersonates key lime pie in this creamy, easy ice cream best made with fresh lime juice.
Strawberry Fudge Ice Cream
Packaged fudge stands in for chocolate chips in this combo made with fresh strawberries.
Burnt Sugar Ice Cream
Caramelized sugar is stirred into a custard base for this rich, creamy ice cream.
Peach Lemonade Pie with Pecan Crumble Topping
That irresistible Southern couple – peaches and pecans – make a show stopping appearance in this lemonade sweetened fruit pie.