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Carbs on carbs never tasted so good.
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It has brussels sprouts so it's healthy right?
cooking.nytimes.com
Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
cooking.nytimes.com
This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to “special occasion dessert” status.
www.allrecipes.com
This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
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This drunken sauce, made by simmering chicken stock, heavy cream, and hard apple cider together until thick, adds rich flavor to any dish.
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Whole wheat couscous, kale, cannellini beans, and almonds make a hearty vegetarian meal even meat-eaters will enjoy.
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This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
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Sriracha is a tangy, garlicky Thai chili sauce that has become a favourite with hot sauce fans and it really sings in this sweet-savoury movie-night snack.
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Vary your usual crispy cereal treat bars by using fruit-flavored cereal and marshmallows.
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Loaded with green peppers, ham, and cheese, this skillet egg dish is appropriate for brunch, lunch, or dinner. Serve with an easy green salad and rolls to accompany.
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red