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
Who can resist chips and dip, especially when the dip is full of bacon-y goodness? If you want to dress things up in a surprising way, spoon a small dollop on good potato chips and serve as a passed hors d’oeuvre. We guarantee they’ll disappear in a flash. Makes about 2 cups
Braising is a great method for cooking Brussels sprouts; it helps retain their earthy sweetness, a nice play against the savory bacon. Frozen, already peeled pearl onions are a great time-saver during the holidays, but if you can only find fresh, simply drop the onions in a pot of boiling water...
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
Two of our favorite sandwiches rolled into one. If you have some herbs growing on your windowsill, snip them and add to the egg salad. Makes 4 sandwiches
Serve squares of this creamy tart with icy glasses of white wine or beer. Paired with a crisp green salad, it also makes a fine dinner for four. Serves 8 to 10 as an appetizer.
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
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