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Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking!
From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe.
From New York Times Cooking: If you're the kind of person who likes some crispy with your creamy, this is the green bean casserole for you.
From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved.
From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step.
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.
