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10/29/2007
Sauteed Brussels Sprouts with Bread Crumbs
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Issue #70
10/24/2007
Roasted Squash with Sage Bread Crumbs
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
Issue #54
04/17/2007
Mother's Asparagus Luncheon Dish
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
Issue #50
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
10/25/2000
Cold Tomato Soup
The perfect summertime soup.
Issue #37
03/08/2007
Cheese Straws
Serve these clever little appetizers instead of bread at lunchtime or for supper.
Issue #32
03/06/2007
Scalloped Tomatoes
Here’s a delicious way to use fresh, juicy tomatoes from your garden or the local farmers’ market.
Issue #29
10/29/2007
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
04/30/2008
Morels in Cream Sauce
Fresh morels are best in this dish, but dried morels may be used.
Issue #19
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
08/08/2007
Jalapeño Corn Sticks
This is a slightly altered version of the “official” Oak Grove corn stick recipe we found at Manhattan’s Union Square Greenmarket.
Issue #14
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
04/26/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
Does Not Apply
03/07/2012
Pita Bread
This recipe for these light and fluffy pitas are courtesy of Molyvos Restaurant in New York City.
Does Not Apply
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