From Food and Wine magazine. Their note: “This kettle corn is so satisfying—it’s salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.”
Black Pepper Kettle Corn
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Cornbread and Grits Dressing
This recipe comes courtesy of Moore Farms and Friends. Add a half pound of cooked crumbled sausage for a real treat (for the meat lovers in your crowd).
Dutch Apple Pie
For the crust: Whisk together the flour, sugar, and salt in a large bowl. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 3 to 4 minutes. Drizzle in 4 tablespoons of the Read More…
Pork, Sweet Potato & Apple Sauté
From Fine Cooking magazine
Sweet and Spicy Quinoa Hash
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
Stir-Fried Bok Choy and Arugula with Tofu
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Indonesian-Style Collard Greens Curry
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
Swiss Chard and Herb Tart
This ancient recipe came from Bon Appetit maybe a dozen years ago. Bake it as an entree or cut into smaller wedges as a pre-dinner bite for Thanksgiving.
Maple Mashed Sweet Potatoes
Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with foil, place the sweet potatoes on it, and bake until knife-tender, about 45 minutes to 1 hour. Place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle Read More…
Spiced Sweet Potato–Walnut Biscuits
From chef Brandon Frohne of Mason’s in Nashville by way of the James Beard Foundation.