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I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day This one is especially nice with a little feta sprinkled on top.
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Distinctive and easy to prepare! This turkey stuffing is made with orange-flavored liqueur, spicy Italian sausage, apples, and pecans.
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This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving It may be your first course, one that’s deeply flavored but not dense and heavy Or you could ladle it into small cups for guests to sip as an hors d’oeuvre before they are seated
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I’ve never been much of a muffin maker If I’m going to bake, I’d prefer to make a whole cake But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin
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Prunes soaked in vermouth add a twist to a classic stuffing.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Old-Fashioned Apple Crisp Recipe from Food Network
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Get Glazed Apple Dumplings Recipe from Food Network
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