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
Classically delicious with a fresh hint of summer, Lauren from our Events team walks us through making this juicy standby.
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
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...
Snappy green beans get party-ready with a sharp, mustardy dressing and a generous scattering of crisp bacon. Serves 8
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
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...
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.