Mushrooms give this vegan dressing a hearty, meaty feel.
Make it ahead, hold it, no problem.
Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.
A whirl of citrus and spice in one punch bowl.
Preparing this sage and sausage dressing in the slow cooker makes it extra moist with crispy edges.
Naturally sweet cornbread is combined with sausage, herbs, vegetables, and chopped oysters.
There's more to mulling good cider than swirling in a couple sticks of cinnamon.
Shaved and pickled carrot, tossed in a spice-scented dressing studded with tart barberries and fresh dill.
This festive, customizable drink gets a double dose of apple from both fresh and sparkling cider.
A simple Thanksgiving cranberry sauce with a perfect sweet-tart balance.
Briny oysters are mixed with wheat bread, sausage, aromatic vegetables, and herbs.
Turkey gets the Southern spice treatment.
A deeply rich, caramel- and citrus-inflected Irish coffee variation.
Potato skins just got fancier (and tastier, too), with a new format and a filling of melted raclette.
Winning combos, multiplied.
A spiced apple-pear compote is just sweet enough to pair with buttery Brie.
Make your own edible vampire teeth with this easy sandwich cookie recipe!
A Chinese cooking broth transforms into a flavorful turkey glaze.
Honey mustard is as delicious on roasted pumpkin seeds as it is on wings.
Why eat pumpkin seeds alone when you can bathe them in butter first?
Garlic butter makes everything better, including roasted pumpkin seeds.
A spicy and bright take on classic roasted pumpkin seeds.
Cut it up, then choose your recipe.
Nothing like a roasted root.
Want to learn how to transfer your family's images onto a Halloween pumpkin? Here's how to do it.