Skip to main content- Roasted New Potatoes with Red Onion, Garlic, and Pancetta
- Apple-Cherry Tartlets
- Rosemary Bread Stuffing with Speck, Fennel, and Lemon
- Vanilla-Spiced Caramel and Pear Tart
- Potato Gratin with Mushrooms and Gruyère
- Iron-Skillet Succotash
- Roasted Carrots and Parsnips with White Balsamic
- Maple-Braised Butternut Squash with Fresh Thyme
- The Autumn Orchard
- Sweet Potato Pudding with Pecan and Gingersnap Topping
- Parsnip, Potato, and Turnip Purée
- Pear Crostata with Figs and Honey
- Golden Brown Butter and Pecan Praline Tart
- Lemon-Thyme Cranberry Sauce
- Oatmeal Muffins
- Wild Rice Stuffing with Pine Nuts
- Sauerkraut with Gin and Caraway
- Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans
- Pie Crust
- Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
- Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds
- Roasted Cranberry Sauce with Herbed Candied Walnuts
- Cranberry and Wild Blueberry Pie
- Ultimate Turkey Stock
- Apple Pie with Oat Streusel
- Perfect Mashed Potatoes
- Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata
- Fennel Gratin with Pecorino and Lemon
- Cranberry Salsa with Cilantro and Chiles
- Roasted Sweet Potato Wedges with Smoked Chile Cream
- Pumpkin Pie with Pepita Nut, and Ginger Topping
