Fall
37 - 48 of 61 Results
37 - 48 of 61
Fall
  • Broccolini with Pine Nuts and Golden Garlic Slivers

    Long, graceful stalks of broccolini offer an elegant alternative to the more expected vegetables.

  • Leatherstocking Apple Pie with Cheddar Cheese

    “A pie without the cheese is like a kiss without the squeeze”—or so the saying goes in the Leatherstocking district of New York state. This region, named for deerskin pants worn by early settlers, was made famous by James Fennimore Cooper’s The Last of The Mohicans (which was one of his Leatherstocking Tales).

  • Maple and Cider Brined Turkey

    This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of the maple cider glaze stands up to the stronger tasting meat. But the recipe is not just for heritage birds: standard turkeys are also made tender and flavorful.

  • Sourdough, Cranberry and Chorizo Stuffing

    This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, they can form a perfect union.

  • Roasted Cauliflower with Buttery Parmesan Bread Crumb Topping

    Golden buttery breadcrumbs transform roasted cauliflower into an irresistible side dish suitable for a holiday feast, a formal dinner party, and because it is so easy to make, a busy weeknight.

  • Pear Galette with Balsamic Cider Syrup

    The rustic pear galette is lovely on its own, but with the addition of the balsamic syrup, it becomes a sophisticated and stunning looking desert.

  • Turkey Gravy

    We love the body and depth a little sherry adds to the flavor of this gravy. Madeira and port will work equally well.

  • The Perfect Roast Turkey

    Perfect holiday meals are all about timing. Purchase a fresh turkey at least four days before roasting to ensure a memorable, mouth-watering main dish.

  • Joanne’s Double Stock Turkey Gravy

    Reserve pan drippings from your holiday bird for turkey gravy – an essential element to any Thanksgiving meal.

  • Herb Rubbed Roasted Turkey

    Placing chopped, fresh herbs under rather than on top of the skin helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a delectable aroma as it cooks.

  • Balsamic Glazed Roasted Root Vegetables

    This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.

  • Skillet Toasted Pumpkin Seeds

    Don’t let those pumpkin seeds go to waste! Whether simply cooked in oil and butter and tossed with salt or coated with aromatic, robust seasoning, pumpkin seeds make a great, healthful – and easy to make – snack.