Search Results from November 2011 issue
Recipes
(51)
Easy
Recipes
Spoon this Appalachian-style tomato gravy over biscuits for breakfast or meatloaf at dinner.
5.0
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Quick
Recipes
Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.
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Recipes
Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.
4.0
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Easy
Recipes
If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote (click for recipe).
4.5
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Recipes
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4.3
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Quick
Recipes
This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.
4.4
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Quick
Recipes
Citrus brightens up the flavor of this glazed carrots recipe. Learn how to make this recipe and more in our online cooking class with Sur la Table.
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Easy
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Quick
Recipes
This quick beef stir-fry is ready in 30 minutes. Prepare to meet your new weeknight dinner staple.
4.0
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Recipes
As if the butterscotch wasn't enough, we packed this bread pudding recipe with pecan and bourbon. Yep. Bourbon.
4.3
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Recipes
Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.
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Easy
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Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy (click for recipes), or to season blackened redfish or gumbo.
3.5
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Recipes
Our best creamy collard greens recipe does contain bacon, whole milk, and heavy cream, but it's so worth it if you want to splurge. Serve as a hearty side dish.
5.0
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Recipes
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