Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Sheila Lukins
Author: Diane Morgan
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for...
Author: Patricia Heaton
Author: Jerry Traunfeld
Author: Charlie Trotter
Author: Lillian Chou
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
Make and share this Sage and Onion Stuffing recipe from Food.com.
Author: CoffeeMom
Author: Marisol Benadayan-Bennaroch
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
Author: Lane Crowther
Author: Bobby Flay
Author: Andrea Albin
Author: Maggie Ruggiero
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Allison Arevalo