A velvety winter soup, this simple parsnip puree made with onions, butter, celery and thyme is great to serve at Thanksgiving, Christmas or any cozy weekend.
Quince, this fragrant autumn fruit best known for its use in membrillo paste, is roasted here with Bay Leaves, honey and cinnamon from contributor Batia Bank, a new yorker with roots in Israel and Ukraine.
Made with kabocha squash, butternut, onions and chicken stock, this warm aromatic(and healthy!) soup can be made ahead for Thanksgiving, Christmas or any weekday night dinner.
Chef Jennifer Etzkin's Cranberry Salsa uses chopped raw cranberries marinated with sugar, salt and lime juice along with spicy jalapeños, cilantro and greens onions. The perfect condiment for Thanksgiving and Christmas tables.
Harlem Bakery Owner Lexi Dilligard of Lady Lexi's Sweets shares her southern sweet potato pie recipe, the perfect american classic dessert for thanksgiving and Christmas.
A rich, delicious winter soup, this middle eastern braise incorporates white beans, oxtail, delicate beef tendons in a warm, viscous spicy tomato broth.
Persimmon pudding, an all american classic dessert, is s steamed cake using ripe persimmon puree. Here, Award winning chef Stephen Durfee shares his favorite recipe.
Ballina, a proud grandmother from Puebla, Mexico shares an authentic autumn dessert, Atole de Calabaza or Pumpkin Soup.