Author: Mary Miller
HONEY ROASTED VEGETABLES
HONEY ROASTED VEGETABLES A great, one-pan side that can be prepped ahead, roasted and kept warm and ready to serve. It’s hearty enough for a vegetarian dinner option, and so filled with root veget... Read More
CORN FRITTER BISCUITS
CORN FRITTER BISCUITS Even if the family expects Aunt Marge’s dinner rolls at the Thanksgiving table, you might want to set these out on the breakfast table with a pot of honey butter. An old fash... Read More
Broccoli Salad
Broccoli Salad This is another one of those sides we all know about—especially if we use those great old community cookbooks. It shows up at pot lucks, backyard barbecues, and often on the holiday... Read More
UPTOWN CRANBERRY RELISH Cranberries with a Kick
UPTOWN CRANBERRY RELISH November is the time for all those inventive sides to come out of hiding. Ubiquitous or not, for many of us a good cranberry dish is a must for a holiday dinner. But it doe... Read More
PUMPKIN PUDDING
PUMPKIN PUDDING It wouldn’t be October without at least one pumpkin recipe. Here’s an old-fashioned favorite from country kitchen cookbooks—simple and sweet. The pumpkin puree can come f... Read More
FISH CHOWDER WITH THYME CROUTONS
FISH CHOWDER WITH THYME CROUTONS A little early in the season for those thick, cream-based chowders we crave in January. This recipe is herb-y, briny and filled with vegetables—just the thing for ... Read More
VERY VERY CHOCOLATE CAKE
VERY VERY CHOCOLATE CAKE During the Great Depression and right through World War II, good home bakers had to work around shortages of eggs, sugar and dairy products. Community cookbooks from those y... Read More
SOUTHERN STYLE TURKEY WINGS
SOUTHERN STYLE TURKEY WINGS Usually the making of traditional, regional foods are best left to those who grew up with them—the Brits with those perfect fish and chips shops, Parisians serving ex... Read More