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cooking.nytimes.com
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
cooking.nytimes.com
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don’t generally meet on the same sheet pan This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps
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Get Venison Bangers and Parsnip Cocoa Nib Mash Recipe from Food Network
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This clever recipe uses cooked radicchio, which may seem unusual at first.
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
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Roasted spatchcock turkey with herbs and just the right amount of salt produces the juiciest, crispiest turkey for Thanksgiving dinner.
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Get Pork Chops With Apples and Garlic Smashed Potatoes Recipe from Food Network
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This delicious vegetarian soup with apples, pears, and fresh ginger is great for cold fall days.
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Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.
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It's official: There's nothing Crescent Rolls can't do.
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A recipe for a creamy, vegetable-packed filling topped with a flaky, golden crust.
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Get Butternut Squash and Gorgonzola Pizza Recipe from Food Network