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Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
This dish is at its best when made with extra-sweet corn.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
Use hearty whole wheat bread for this simple and appealing dish.
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.