Bacon is nearly universally loved, even by those who shun pork (lamb, beef, or tempeh bacon, anyone?). Now, Food Network chef Giada De Laurentiis gives us another reason to celebrate the salty, ...

Most of our Thanksgiving menus are so bound by family ritual they could be carved in stone. That’s why cooks are so thankful for stuffing, the one dish we can really play around with. Sometimes this ...

Toss together the crumbled cornbread, bread cubes, chestnuts, bacon, sautéed vegetables, maple syrup, one tablespoon of salt, pepper, lemon juice, chicken stock, and parsley in a very large bowl. The ...

Preheat oven to 400 degrees F. Prepare a 12-by-8 inch casserole dish with non-stick spray and set aside. In a large sauté pan, warm the oil on medium-high heat. Add both Italian and Chinese sausages ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. In this festive dessert, Nigella Lawson uses meringue as a base for ...

There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on.

1. Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...