Forget the mayo-bound Waldorf you know. This is a cornucopia of fall flavors – apple slices, toasted pecans, crumbled blue cheese and a mountain of mixed greens tossed with a rosemary dressing.
These light, moist cupcakes get an added zing from fresh ginger in the batter and frosting. Scrumptious!
A silky, vegan-friendly soup flavored with brown sugar, maple syrup, pumpkin pie spice and cayenne.
A shortcut to the Italian classic! Features a beefy sauce cooked with red wine, tomatoes, cream and Parmesan.
A savory, satisfying, stick-to-your-ribs dish that’s easy enough for Wednesday night but tastes like Thanksgiving.
Looking for something fun to make? Try this big, beautiful cookie cake with a soft, puffy center, crisp caramel edges and the power of dozens of chocolate chip cookies.
Looking for a little warm, vegetarian comfort food? Try this crazy-delicious vegan casserole with layers of perfectly seasoned bean chili, nondairy Cheddar cheese and crusty cooked cornmeal.
A rich, creamy, intensely cheesy mac-and-cheese that barely takes longer than the powdered stuff – and you can identify everything in it. Bonus!