Content tagged with “October/November 2006” (Page 2)

Real Cornbread
This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the...

Fennel-Crusted Sirloin Tips with Bell Peppers
The mild anise flavor of fennel seed is balanced by the rich-tasting pan gravy and peppers. Serve with egg noodles...

Herbed Pan Gravy
The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may...

Herb-Roasted Turkey
This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this...

Oatmeal-Nut Crunch Apple Pie
This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best...

Glazed Chocolate-Pumpkin Bundt Cake
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist...

Gingered Cranberry-Raspberry Relish
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized...

Pear, Prosciutto & Hazelnut Stuffing
Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard...

Mashed Roots with Buttermilk & Chives
Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga...

Potato-Horseradish-Crusted Mahi-Mahi
Simple yet special enough to serve for company - even when you're in a hurry. Make it a Meal: Serve with steamed...

Old Corn
There is no form of corn that a Southerner can't use. This recipe is designed for corn that was picked a few days...

Caramelized Pear Bread Pudding
Sweet caramelized pears are the highlight of this comforting, custardy, raisin-studded bread pudding. When turned out...

Pear & Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It...

Crunchy Pear & Celery Salad
Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good...

Roasted Pear-Butternut Soup with Crumbled Stilton
Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a...

Pear Risotto with Prosciutto & Fried Sage Leaves
Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any...

Stewed Okra & Tomatoes
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often...

Soup Beans
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous,...

Southern Kale
Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand up to kale's...

Garlic-Cheese Grits
Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and...

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest...