Smitten Kitchen (6)
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Side Dish (69)
Main Course (57)
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
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.
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs.
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
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.
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika.
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
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.
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.