Cookbook author and baking instructor Rose Levy Beranbaum insists this pie be made in a tart pan "so that every bite contains the same amount of crust, nuts and filling."
Read more about this recipe at The Washington Post.
Twice-Baked Sour Cream Potatoes
Twice-Baked Sour Cream Potatoes
Whipped egg whites lighten up these delicious twice-baked potatoes. To lighten further, you can substitute plain yogurt for the sour cream.
This recipe is part of Andrew Schloss's Sunday Dinners.
Spinach Sauteed With Bacon And Walnuts
Spinach Sauteed With Bacon And Walnuts
The smoky flavor of bacon is perfect with spinach and walnuts. If you have leftovers, try using them in a dish of potato and spinach gnocchi or as filling for an omelet.
This recipe is part of Andrew Schloss's Sunday Dinners.
Pumpkin pie is the quintessential holiday dessert for many Americans and this recipe wakes up the flavor with fresh grated ginger. The velvety custard is made with heavy cream and whole milk.
Merguez, Fennel And Preserved Lemon Stuffing
Merguez, Fennel And Preserved Lemon Stuffing
Stuffing gets a North African touch with merguez sausage, preserved lemons and Deglet Noor dates. You can use any kind of stale bread in this recipe -- toasting it ensures that the liquid will be well-absorbed.
To get your homemade jellied goodness to taste like the canned stuff, you’re going to have to strain your cooked cranberries to remove the skins. I used a food mill, but a mesh strainer and a spoon will work just as well.
Read more about this recipe at VeganYumYum.
