This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Andrea Albin
Author: Ellie Krieger
My family started making this before I was born. It is one of the dishes we always make when we get together. I love it!
Author: kayauscare
Though canned turkey broth is now available, homemade stock will give an unbeatable true turkey flavor to your gravy. It's easy to make ahead from purchased turkey wings, and can be frozen up to six months....
Author: Rick Rodgers
Author: Susan Spungen
Author: Jasper White
Author: Ian Knauer
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and...
Author: Katherine Sacks
Author: Sarah Patterson Scott
Author: Antoinette Muto
Author: Michael McLaughlin
Author: Suzanne Goin
This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.
Author: Rhoda Boone
Author: Adam Perry Lang
Author: Melissa Clark
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
Author: Lora Zarubin
Author: Alain Rondelli
Author: Andrea Albin
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Author: Chris Shepherd
Author: Gina Marie Miraglia Eriquez
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Author: Carolyn Beth Weil
Author: Ed Peterson
Author: Ruth Cousineau
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...