Classic Bread Stuffing
There’s no need to be skittish about stuffing your turkey. As long as you keep all the ingredients cold and stuff the bird just before putting it in oven, it’s perfectly safe.
Caramelized Onion-Chanterelle Tart
Savory-sweet onions pair with the king of mushrooms in this rich early fall tart.
Grilled Garden Vegetables with Caesar Romaine Lettuce
A bounty of squash, onion, bell pepper and olives are the basis of this wonderful side dish salad. Young tender squashes make for a more pleasant presentation, but by all means when you find that huge squash in your garden…use it.
The brilliant autumnal colors of orange persmimmon and ruby-red pomegranate make this a perfect salad for the buffet table.
This all–purpose noodle dish is super versatile—add carrots, broccoli or spinach, if you like.
Pumpkin Macaroni and Cheese
Seasonal pumpkin sneaks into this kid-favorite dish. A perfect dish to have on hand for Halloween night.
Roasted Sweet Potato Wedges
These potatoes are a total crowd-pleaser. They’re so sweet and crunchy that no one can stop eating them. Plus, they’re super easy to make.—Jack Witherspoon
Vermont Baked Beans
Baked from dried beans, this hearty side dish is slightly sweet with the flavor of maple syrup and so much lighter and fresher tasting that meat-laden baked beans.
Roasted Brussels Sprouts with Bacon and Brown Butter
Give these Brussels Sprouts a new name to tempt the kids into eating them. They'll love the browned butter and bacon. Barbie Cabbages, anyone?
These are such a nice change from the usual baked or mashed potatoes, and your kids can peel off one little bite at a time.
Shakshuka is a North African dish with many variations. Some add preserved lemon, others feta and different herbs and spices.
Grain-Filled Bell Peppers
A beautifully seasoned four-grain pilaf stuffed into vibrant bell peppers.