Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.
This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.
There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).
Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.
Runny egg yolks, crispy bacon and garlicky croutons come together to make this cleaned-up take on a traditional French bistro salad.
This intensely flavorful dish is a cross between two classic French meals: beef bourguignon and coq au vin. For best results, use a good-quality red wine – ideally, Burgundy. If you have butcher’s twine on hand, use it to tie the thyme sprigs together for easy removal once the stew is done.
Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty texture, making this meatless main an all-around palate-pleaser.
Dressing (aka stuffing) has long served as a faithful sidekick to turkey. Here, the side steals the show in traditional meatballs, lending moist texture and tons of flavor.
A handful of pantry staples and a few fresh veggies are all you need to transform leftover turkey breast into this quick and satisfying take on the classic pasta dish.
Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is made from start to finish in the same skillet, making cleanup a breeze – plus, our fluffy biscuits are a nice change-up to the traditional pastry topping. If you have green beans leftover from your holiday meal, you can use them instead of the peas.
Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the kick from our Grapefruit & Cranberry Sauce on page 55. You’ll want to make a double batch of cranberry sauce this year to make certain you have extra for these treats!
Can’t decide between chocolate and pumpkin pie for your holiday gathering? This dessert has both with a velvety pumpkin filling and beautiful swirls of rich, dark chocolate.
A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.
Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.
Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.
A classic gratin is a gorgeous addition to any holiday table. Ours has a crispy panko topping infused with lemon zest and rosemary.
Roasted chestnuts add seasonal flair to this traditional gratin with celery root and carrots.
Sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon in these rich twice-baked sweet potatoes.
This pungent mash features lightly sweet turnips in the leading role.
The humble crumble gets dressed up for the holidays with almonds and almond extract in the topping and a touch of cardamom in the whipped cream. Look for pears that are ripe but not overly so – they should be tender at the stem, but not mushy.
If you’ve never made homemade cranberry sauce, you’re in for a treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar yet refreshing.
You can’t get more simply delicious than a pork loin. Here, the moist, tender meat is brushed with a tart-sweet glaze and served with a fruity compote that cooks right in the roasting pan.
These mushrooms are classically elegant yet modernized with a crunchy panko topping and plenty of fresh herbs. To switch things up, try basil, rosemary or sage instead of the oregano.
