Search Results from November 2011 issue
Recipes
(51)
Easy
Spoon this Appalachian-style tomato gravy over biscuits for breakfast or meatloaf at dinner.
5.0
(5)
Quick
Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.
4.0
(3.91)
Easy
If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote (click for recipe).
4.5
(4.54)
3.7
(3.72)
Quick
3.6
(3.56)
4.3
(4.28)
Quick
This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.
4.4
(4.4)
Quick
Citrus brightens up the flavor of this glazed carrots recipe. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.0
(4)
Easy
3.6
(3.59)
Quick
4.0
(4.03)
Quick
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy (click for recipes), or to season blackened redfish or gumbo.
3.5
(3.52)
3.5
(3.51)
4.0
(4.12)
As if the butterscotch wasn't enough, we packed this bread pudding recipe with pecan and bourbon. Yep. Bourbon.
4.3
(4.34)
