Autumn’s best flavors dress up this simple to make and easier to eat bread stuffing. If you forget to leave your bread out overnight to dry, baking it in a 250F oven for an hour or so will do the trick. Serves 8 to 10
Snappy green beans get party-ready with a sharp, mustardy dressing and a generous scattering of crisp bacon. Serves 8
Braising is a great method for cooking Brussels sprouts; it helps retain their earthy sweetness, a nice play against the savory bacon. Frozen, already peeled pearl onions are a great time-saver during the holidays, but if you can only find fresh, simply drop the onions in a pot of boiling water...
A Spanish tortilla - layers of thinly sliced potatoes bound with egg, is traditionally cooked in a large skillet and cut into wedges. We like to make individual tortillas using a muffin tin. For these to cook properly, your potatoes must be very thinly sliced, which is why we recommend using a...
Serve squares of this creamy tart with icy glasses of white wine or beer. Paired with a crisp green salad, it also makes a fine dinner for four. Serves 8 to 10 as an appetizer.
If you have a silicone muffin pan, use it here. It makes turning out these cheesy, vegetable-filled frittatas a breeze. Makes 10 to 12
This is a club you want to be a part of. Lindsay from our Communications team shows us how to spice up a classic standby.
Classically delicious with a fresh hint of summer, Lauren from our Events team walks us through making this juicy standby.