Cookthink

Steamed Broccoli With Lemon And Olive Oil

To enhance the broccoli's flavor, season it with a sprinkling of salt and pepper as soon as it's moist with steam. Check its tenderness with the point of a knife, remembering that it will continue to cook off the heat.

Bourbon- And Maple-Grilled Acorn Squash

I prefer to grill-roast acorn squash instead of other varieties because it cuts so easily into neat wedges. The curve of a wedge nicely captures a pool of glaze that beautifully burnishes the surface. Read more about this recipe in Diane Morgan's Grill Every Day.

Bourbon-Glazed Sweet Potato Tarts

My friend Samantha's grandmother was called Nola. She made these tarts for dinner, they could easily be dessert. When I asked her how she made them, she said she drank half the bottle of bourbon and then started on the sweet potatoes. Read more about these tarts at Adventures in Slaw. This recipe was featured in the Root Source Challenge #11: Bourbon.

Pumpkin-Cardamom Rice Pudding With Maple Cream

This rich and delicious rice pudding makes perfect use of that random leftover cup of canned pumpkin. Read more about this recipe at hogwash.

Sweet Potato And Rutabaga Soup

If Frumpy and Unlovable had a root vegetable baby, it’d be a rutabaga. Like most winter vegetables, they store very well after harvesting. Read more about this recipe at VeganYumYum.

Pumpkin-Stuffed Roasted Apples

On a cold and rainy fall evening, what could be better than an autumn-spiced pumpkin puree? How about an autumn-spiced pumpkin puree stuffed inside a baked apple? Read more about this recipe at Cook & Eat.

No-Knead Rolls

These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor. Read more about this recipe at the Washington Post.

Bread Stuffing With Sausage, Apples And Caramelized Onions

Italian sausage, sautéed apples, caramelized onions and savory herbs are an irresistible combination for stuffing. Read more about this recipe in Diane Morgan's The Christmas Table.

Basic Mashed Potatoes

Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot. Read more about this recipe at the Washington Post.

Bacon And Sage Mashed Potatoes

Save these rich, decadent mashed potatoes for the coldest, dreariest winter day. Read more about this recipe at the Washington Post.

Ginger Pumpkin Pie

Both fresh ginger and ground ginger add zip to this pumpkin pie filling. Be sure to buy canned pumpkin, not pumpkin pie filling, which already contains added spices. Make it with Cream Cheese Pie Crust. Read more about this recipe at the Washington Post.

Turkey Gravy

Gravy should be made the same day it's eaten. If you have prepared turkey stock ahead of time, you'll have the turkey fat and drippings to use before the Thanksgiving day turkey comes out of the oven. Read more about this recipe at the Washington Post.