Archive for November, 1996
If you’d like an alternative to pumpkin pie, or an additional dessert, here’s a good one. It’s especially tasty served warm over vanilla nondairy ice cream. Read More→
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If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate! Read More→
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This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals. Read More→
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Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions. Read More→
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Here’s a comforting baked casserole that features the classic American crop—corn—topped with tasty bread crumbs. Read More→
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Maple syrup and tarragon are wonderful enhancements for the flavor of sweet potatoes. Read More→
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A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup. Read More→
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