Main Course (171)
Side Dish (134)
Soups & Stews (106)
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.
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue...
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
This traditional Korean stew makes good use of long-aged kimchi.
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
These chiles add tartness and heat to everything from tacos to scrambled eggs.
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.