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RecipeCalifornia Bread Stuffing
Dried currants, almonds, and the surprising addition of mild, creamy goat cheese make this bread stuffing the perfect partner for the California Roast Turkey and Gravy.
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RecipeChestnut Soup with Crisp Prosciutto
Fresh chestnuts are a tough nut to crack, literally, so be ready to work for this oh-so-worth-it soup. Before roasting, the chestnuts need to soak in warm water for 25…
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RecipeCarrot & Ginger Soufflé
Brightly flavored and light as air, this soufflé makes a great side dish alongside a roast chicken or beef tenderloin. Or serve it with a salad for a light lunch.…
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How-ToBaking a Classic Potato Gratin
Wafer-thin slices and lots of cream are key to this satisfying side dish
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RecipeRoasted Squash and Polenta Torta with Red Onion Marmalade
This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can…
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RecipeNew England Bread Stuffing
Diced apples, roasted chestnuts, and dried cranberries lend a touch of sweet to this traditional bread stuffing, which pairs perfectly with the New England Turkey and Gravy.
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RecipeWhole Wheat Challah with Apricots
As an organic baker specializing in whole grain breads, I often wondered what challah would taste like if made with stone-ground whole wheat flour. This may sound outlandish, considering that…
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ArticleFour Ways to Cook in a Cast-Iron Skillet
Inexpensive, nonstick, and practically indestructible, a cast-iron skillet rocks at almost any type of cooking.
