Autumn’s best flavors dress up this simple to make and easier to eat bread stuffing. If you forget to leave your bread out overnight to dry, baking it in a 250F oven for an hour or so will do the trick. Serves 8 to 10
This is a club you want to be a part of. Lindsay from our Communications team shows us how to spice up a classic standby.
Make this soup as part of a holiday menu or re-purpose use leftover sweet potatoes for a lighter meal the next day. Makes 2 quarts
A Spanish tortilla - layers of thinly sliced potatoes bound with egg, is traditionally cooked in a large skillet and cut into wedges. We like to make individual tortillas using a muffin tin. For these to cook properly, your potatoes must be very thinly sliced, which is why we recommend using a...
Our bacon is amazing on its own, but a sprinkling of brown sugar and chile powder makes it irresistible—like spicy bacon candy! Use a hot red chile powder if you like to feel the burn; ancho chile powder will give you a more mellow heat. We love cooking bacon in the oven—you can cook a lot at...
Individual quiches lend a festive air to a weekend brunch. If you have any left over, wrap them tightly and freeze—reheated in the oven, they make a terrific quick dinner, paired with a green salad. Makes 12
If you have a silicone muffin pan, use it here. It makes turning out these cheesy, vegetable-filled frittatas a breeze. Makes 10 to 12
Talk about versatile—these deeply satisfying little custards work as well with a glass of champagne at a cocktail party as they do with a cup of coffee at brunch. Makes 4 dozen