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10/05/2011
Spiced Pumpkin Cake
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.
Issue #133
10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
10/13/2009
Squash Bread Pudding with Rum Sauce
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
09/04/2007
Turkey Tetrazzini
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
Issue #97
01/25/2008
Sweet Potato Cobbler
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
11/19/2007
Libby's Pumpkin Pie
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.
Issue #88
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
10/24/2007
Black Walnut Pumpkin Pie
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
10/25/2011
Pumpkin Soup in a Pumpkin
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
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
10/30/2007
Sweet Potato Casserole
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
Issue #22
12/05/2000
Seasoned Mashed Potatoes
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
Issue #16
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
Pumpkin Chiffon Pie
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Issue #9
03/08/2007
Candied Yams
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
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
01/23/2007
Pumpkin Soup with Sage
No other fruit or vegetable symbolizes autumn’s abundance like pumpkin.
Issue #3
11/23/2012
Menu: Thanksgiving Leftovers Brunch
The day after Thanksgiving, turn your leftovers into a lovely brunch with this simple menu.
Does Not Apply
11/09/2012
Kale and Sweet Potato Gratin
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Does Not Apply
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