Our take on the iconic marshmallow-topped holiday concoction.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze.
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