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From New York Times Cooking: The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes.
Connie Masuoka, of Ikoi no Kai, an elder nutrition program run by the Japanese Ancestral Society of Portland, Oregon, shares a recipe for a tofu salad dressing.
From New York Times Cooking: This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots.
From New York Times Cooking: The caramel sauce does double duty in this warm, comforting crisp.
From New York Times Cooking: This contemporary version combines apple cider with cardamom, coriander, black pepper, cloves, star anise and fresh ginger.
From New York Times Cooking: Bubbling sage leaves in olive oil until sizzling provides crisp thrills in this simple, flavorful combination of salty cheese and sweet apples.
From New York Times Cooking: Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized shallots.
From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better.
Real Pickles, a co-op in Greenfield, Massachusetts, that produces a wide variety of sauerkraut, offers "Sunday Morning" viewers a comfort food recipe.
Real Pickles, a co-op in Greenfield, Massachusetts, that produces a wide variety of sauerkraut, offers "Sunday Morning" viewers a sandwich using sauerkraut or kimchi.
Real Pickles, a co-op in Greenfield, Massachusetts, that produces a wide variety of sauerkraut, offers "Sunday Morning" viewers a winter salad suggestion.
This classic combination comes to us from chef Tim Purdy of the Villager Cafe in Camden, Maine.
Operating in Madrid, Spain, since the 18th century, this timeless restaurant offers "Sunday Morning" viewers a recipe for one of their specialties.
Bennett Rea, of "Cookin' With Congress," has examined a niche of culinary history: collecting and testing recipes of some of the favorite foods of America's presidents.
Poorhouse Pies, in Underhill, Vt., is home to 50 different kinds of pie, from sweet to savory.
