Recipes

This versatile appetizer can be perfect for any time of the year, but the fresh sage and  cranberry sauce paiting make it a perfect pre-Thanksgiving dinner hors d'vouvres. 

A no-fail, day-of guide to roasting the perfect Thanksgiving turkey, brought to you by Shannon Hepburn and cookbook author Molly Stevens.

Fall soups usually consist of something orange like squash, pumpkins, or carrots. We want to be sure that some of the other quintessential flavors of the fall harvest get the light they deserve! This soup is a natural cold-buster: packed with vitamin c, potassium and fiber. It is so quick and easy to make, but spares no flavor. Top with some crusty croutons or pepitas and enjoy!

On their own, greens like radicchio, escarole or frisee can be a little too bitter for most palettes. When using these in a salad, you want to be sure to offer just the right amount of sweetness in your dressing and toppings to balance out the flavors. We have the perfect lineup.

This recipe has become a fall staple in my family and a recurring Thanksgiving day side dish. The base is so hearty and wholesome, and the cranberries and honeynut squash provide a pop of color and a nice contrast in flavor. Tastes great as a ready leftover lunch the next day.