Thanksgiving
In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...
“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...
To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees th...
Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...
“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...
This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...
Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...
This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...
This silky dairy-free cauliflower puree is a terrific side dish to meat or poultry. Slideshow: Great Cauliflower Rec...
Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.Slideshow: More Fantastic Mas...
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