A New England classic, Indian pudding has been around since an absence of wheat forced the pilgrims to use "Indian meal," or cornmeal, in their puddings. More recently, the availability of Stonyfield organic yogurt has led northern New Englanders to this delicious version!
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A great accompaniment to any meal, these tasty biscuits can be made ahead of time and then brought along to the party.
The amount of vegetables in this chunky sauce makes it great for eating solo, as a side dish or on top of couscous, barley or rice. It can also be used on top of chicken, shrimp or swordfish.
Instead of fruit pie, try serving this delicious and different dessert. It's perfect for cranberry season, and arranging it on the plate will bring out your inner artist.
Looking for a new side dish with the tastes of autumn and a new twist? This savory apple mash gets its characteristic taste from nutritious celeriac and blue cheese.
Fall entertaining is made creamy and delicious with this tasty seasonal treat.
Some flans are sweet desserts, but this one is savory and makes an ideal side dish. Broccoli, parmesan cheese and garlic give this custardy dish its delicious taste.
Some people make stuffing only on Thanksgiving Day, but stuffing can be wonderful and warming nearly anytime. With the sweet taste of figs, this version could have you enjoying stuffing in all four seasons!
Enjoy this delicious, easy-to-make cake warm from the oven after dinner, and then try a piece in the morning with your coffee. Be sure to leave the skins on the plums-that's where much of the bright plum flavor lives. -Meg
An Indian condiment made with yogurt, a "raita" can be used as a sauce, dip or dressing. This tasty plum, pecan and baby-greens salad is doubly dressed-with both a spicy raita and a plum dressing.
A delicious way to use ripe pears, this gluten-free dessert also makes a tasty breakfast pastry.
Brown rice fusilli can be a fantastic, whole-grain and gluten-free substitute for traditional pasta, especially when bearing the right sauce, like this remarkably tasty pumpkin seed and spinach pesto.
Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.
I've been making this wonderfully versatile soup my entire adult life and I never ever tire of it. It's a great soup to serve on cool summer nights when turning on the oven doesn't seem arduous and even better to have on hand when it's too hot. Either way, it makes a complete meal, paired with a tomato salad, a loaf of crusty bread and a hunk of goat or cheddar cheese.
Serve it hot, serve it chilled, adjust the heat level to your taste and feel free to substitute the zucchini with broccoli, cauliflower or carrots. If you want to make this soup in anticipation of hot summer nights, cool and freeze before you add the herbs and yogurt: then all you have to do is thaw, add the missing ingredients and blend when you're ready.
