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Cranberry Sauce

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Thanksgiving leftovers can be either a blessing or a curse, depending on your perspective. The good: There’s a whole lot of food that you’ve a…

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Thanksgiving brings out the squash-stuffer in me — and in plenty of other cooks who welcome plant-based eaters (or just plain vegetable lovers) to the table. Last year, I filled small pumpkins with biryani. This year, I'm drawn to a more highly constructed (or at least stacked) approach — roasting a butternut squash in two lengthwise halves and then layering multiple filling elements between them.

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Two weeks ago, I encouraged readers to keep your casserole-loving selves in check by filling your Thanksgiving plates with side dishes heavy on roasted root vegetables, lightly breaded and baked Brussels sprouts, and simple gratins void of butter and gobs of cheese? Yeah, well, leftovers don’t necessarily count.

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