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11/03/2011
Onion and Bacon Tart
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Issue #142
10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
10/02/2007
Classic Stuffing
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Issue #106
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
11/19/2007
Oyster Stuffing
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Issue #46
11/19/2007
Sourdough–Sage Stuffing
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Issue #46
11/19/2007
Chestnut Stuffing
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.
Issue #46
11/19/2007
Corn Bread–Sausage Stuffing
Corn bread frquently shows up in stuffings, like this one, from the South.
Issue #46
10/30/2007
Mushroom Stuffing
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
Issue #22
02/28/2007
Macaroni and Cheese
This American classic is one of the most popular comfort foods we crave.
Issue #18
11/14/2007
Herbed Corn Bread Stuffing
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
03/08/2007
Baked Macaroni and Cheese
Use a sharp cheddar for this classic American side dish.
Issue #9
03/08/2007
Southern-Style Corn Pudding
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
Issue #9
10/07/2012
Menu: A Southern Thanksgiving
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
Does Not Apply
01/21/2010
Carrot and Parsnip Crumble
Don’t think for a second that crumbles are only for dessert. This recipe celebrates the abundant root vegetables in markets right now, and is a great pairing with hearty meat dishes. Continue...
Does Not Apply
Source: Happy Love Strawberry
12/15/2009
Blue Hubbard Squash Casserole
Blue Hubbard squash takes on a wonderful flavor when baked, and can be used in place of sweet potatoes in various recipes. Try this varietal in this casserole recipe, where the squash is paired with creamy mozzarella cheese and seasoned with garlic and thyme.
Does Not Apply
Source: Local Nourishment
08/28/2009
Handmade Soft Pretzels
A basket of soft, chewy pretzels makes a great dinner roll substitute. Continue...
Does Not Apply
Source: The Ginger Cook
08/22/2009
Cheddar Dill Scones
Some savory baked goods can be too heavy for summertime, but the fresh dill in these cheddar and dill scones brightens their buttery appeal. Continue...
Does Not Apply
Source: PattyCake Baking Co.
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