Recipe: Cranberry Cannabis Compote
For the holidays, cranberries + cannabis.
Food & Wine
Recipe: Hibiscus Syrup
Dried hibiscus flowers flavor this soda syrup from Brooklyn Farmacy & Soda Fountain.
Recipe: Beyond Better Canna-Butter Board
A holiday entertaining tradition is infused with cannabis.
Recipe: Laurie Wolf's Infused Pumpkin Pie
The author of cannabis-infused recipes offers her version of a holiday classic.
Recipe: Philippine Purple Yam Casserole
Author, restaurateur and Food & Wine contributor Nicole Ponseca offers her take on an American classic: a sweet potato casserole.
Thanksgiving menu suggestions from New York Times Cooking
Delicious recipes from the writers and editors of The New York Times, specially selected for "Sunday Morning" viewers.
Recipe: Spiced Pumpkin Cheesecake, from New York Times Cooking
Fluffier than both cheesecake and pumpkin pie, this dessert combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust.
Recipe: Pecan Sandie Pie, from New York Times Cooking
In this take on a Thanksgiving classic, standard pie dough is swapped for pecan sandie dough.
Recipe: Dry-Brined Turkey, from New York Times Cooking
No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat.
Recipe: Turkey Gravy, from New York Times Cooking
A simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey.
Recipe: Vegan Mushroom Make-Ahead Gravy, from New York Times Cooking
This excellent vegan gravy from Melissa Clark is good enough to serve to your meat-eating guests, too.
Recipe: Vegetarian Mushroom Wellington, from New York Times Cooking
Serve with cranberry sauce for a touch of tangy sweetness.
Recipe: Make-Ahead Mashed Potatoes, from New York Times Cooking
Mashed potatoes can actually end up creamier and fluffier when prepared in advance.
Recipe: Shrimp Cocktail, from New York Times Cooking
Maximize flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds.
Recipe: Butternut Squash Soup, from New York Times Cooking
Roasting the squash helps concentrate its natural flavors.
Recipe: Mini Oatmeal-Cranberry Whoopie Pies, from New York Times Cooking
These miniature whoopie pies may be small, but they are packed with flavor.
Recipe: Roasted Brussels Sprouts With Honey, Almonds and Chile, from New York Times Cooking
These sprouts skew sweet, with a hefty dose of honey, in this recipe from Alexa Weibel.
Recipe: Thanksgiving Stuffing, from New York Times Cooking
This deeply savory, buttery sage stuffing builds layers of flavor with each step.
The Dish: Chef Justin Cucci
CBS News correspondent Jeff Glor joins chef Justin Cucci in his restaurant, which used to be a morgue, to discuss how his upbringing inspires his global menu. The chef has settled in Denver, Colorado and opened and oversees six restaurants across the city.
Texas Monthly editor dishes on the taco
In a special Hispanic Heritage Month installment of our series "The Dish," Omar Villafranca joins Texas Monthly's Jose Ralat on the Taco Trail.
How chef Erin French found herself at The Lost Kitchen
The cookbook author, bestselling memoirist and TV chef was lost before she found freedom in her hometown of Freedom, Maine, opening The Lost Kitchen restaurant, one of the hardest-to get reservations in the world.
The Dish: Chef Lulu Ranta
Chef Lulu Ranta was born in the Philippines, where she worked as a maid with a dream of owning a restaurant. CBS News correspondent Jeff Glor speaks with Ranta on how she made that dream come true.
Recipe: Little Neck Clams from The Lost Kitchen
From Freedom, Maine, comes chef Erin French's seafood recipe for "Sunday Morning" viewers, rich with herbs and scented with flowers.
The Dish: Chef José Avillez
Award-winning chef José Avillez discusses his Portuguese-inspired dishes with CBS News correspondent Michelle Miller.
The Dish: "Mother Tongue" by Michael Mina
Dana Jacobson takes a trip to one of California's new hot spots: "Mother Tongue," a multicultural restaurant situated in Los Angeles. For the Dish, executive chef Fernando Darin details some of the global ingredients behind certain recipes.
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