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05/09/2007
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
Issue #90
11/19/2007
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
Issue #88
11/19/2007
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
10/24/2007
This is a Kentuckian version of the Thanksgiving staple.
Issue #88
03/01/2007
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
11/19/2007
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
Issue #62
10/24/2007
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
10/24/2007
The cranberries add a nice tangy twist to otherwise ordinary applesauce.
Issue #62
10/24/2007
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Issue #57
10/29/2007
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Issue #49
11/19/2007
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Issue #46
11/19/2007
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
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 frquently shows up in stuffings, like this one, from the South.
Issue #46
10/12/2007
This extraordinary, freshly made treat comes from Guy Savoy.
Issue #46
10/18/2000
The ''yams'' in this recipe are actually orange sweet potatoes.
Issue #43
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
10/11/2007
This delectable French dessert pairs beautifully with pumpkin ice cream.
Issue #30
03/06/2002
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
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