Southern/Soul Food (30)
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
This delicious fall treat will pique the appetite even after all the excesses of the feast.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.