New York Times (5)
Food Network (3)
Martha Stewart (3)
Southern/Soul Food (21)
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.
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.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.