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magazine cheese stuffed potatoes with yogurt spice paste and sesame seed crust
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(31)
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Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.
4.0
(3.98)
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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(4.85)
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Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.
5.0
(4.95)
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Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
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(5)
Easy
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Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered.
4.0
(4.04)
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With a gingersnap cookie crust!
4.5
(4.5)
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You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
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4.0
(3.93)
Easy
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If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.
4.0
(3.9)
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These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.
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(5)
Quick
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You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.
3.0
(2.8)
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Use these to make amazing leftover turkey sandwiches.
5.0
(4.75)
4.0
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Easy
4.5
(4.5)
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Serve these pillowy rolls along with our Holiday Ham with Riesling and Mustard (click for recipe) and set out bowls of your favorite mustards. Double the recipe for a large crowd–or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with caraway salt, and warm them in the oven.
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(4.48)
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