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Creamy Baked Pumpkin Risotto
Unlike other baked risottos, this is creamy, not sticky and starchy. Most people will never guess it's baked! 15 minutes prep and only 360 calories per serving.
Easy Pumpkin Gnocchi with Sage Butter Sauce
This Pumpkin Gnocchi is soft and pillowy on the inside, golden on the outside, and it is unbelievably simple to make. The secret is ricotta!
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Pasta With Butternut Squash and Sage Brown Butter
Brown butter-based pasta sauces are some of the simplest things around. Throw in sautéed squash and sage and you've got a classic fall dish that can be made right on the stovetop.
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Skillet Kale and Pumpkin Pasta
A quick and easy single skillet meal of pasta served with pumpkin and black kale. Perfect for a Halloween feast!
Pea, Zucchini and Pesto Orzo / Risoni
Pea, Zucchini and Pesto Orzo / Risoni is a leisurely one pot meal filled with green vegetable goodness. A great quick meal!
Pumpkin Soup
Classic Pumpkin soup - plop 5 ingredients into a pot, cook until tender, whizz up, eat and be happy.
Pumpkin soup with toasted pine nuts
I couldn't go through an Australian winter without making pumpkin soup. The addition of toasted pine nuts and parsley really makes this dish pop. Don't forget the sourdough on the side!
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Roasted Pumpkin Soup With Brown Butter and Thyme
An intensely pumpkin-flavored soup accented with brown butter and thyme.
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Butternut Squash and Sage Cream Sauce
Breaking up what sometimes can be the monotony of pasta at home, this rich, sweet, and slightly salty sauce was a more than welcome change.
Pan Fried Gnocchi with Pumpkin & Spinach
Pan fried gnocchi - golden crispy on the outside, soft on the inside! Tossed with roasted pumpkin, spinach and a buttery sauce. Easy to make, so delicious!
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I just finished reading The Omnivore's Dilemma, and while I loved it, it's made me genuinely anxious about my dinner's origin. Before, I'd eat anything, up to and including California Condors. Now ... well, if you see a tall, dyspeptic...
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Meat Lite: Warm Winter Salad
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring....
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Pork Tenderloin with Creamy Marsala Sauce
A moist pork tenderloin with a ridiculously delicious Creamy Marsala Sauce with Mushrooms. Easy enough for midweek, fancy enough for company! use this Marsala Sauce for chicken, veal, beef or pork.
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French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad
All summer long when I'm baking like a Thanksgiving turkey in the New York City heat, I'm praying for fall--for my birthday, for the turkey to roast instead of me, for the crisp air blowing the season's crisp leaves. From...
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Bacony Brussels Sprouts
From chef Tom Valenti's You Don't Have to Be Diabetic to Love This Cookbook...