Food and Drink

There is something to be said for the “splurt” sound made when dumping a can of cranberry sauce into a serving bowl. Ditto for the ridges etched in the sides of the sauce. Thanksgiving, after all, is about tradition.

This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling.

An extra-dark gingerbread crust and dark chocolate glaze make these miniature pumpkin tarts a rich rethinking of the classic Thanksgiving dessert. If desired, accompany them with lightly sweetened whipped cream.

If you want the taste of homemade with the convenience of prepared, try for a middle ground with stuffing.

These pretzels bake up soft and chewy, combining the best attributes of freshly baked bread with the wonderful flavors of a bacon and chive-topped baked potato.

Bring a bounty of spuds to your Thanksgiving table. These potato side dishes won't be sidestepped.

Charleston natives Matt and Ted Lee have done modern cooks a favor in their just-published cookbook, where this recipe comes from. Southern cooking is not just about the long-simmered thises and thats; their newfangled chicken and dumplings takes 35 minutes, and their pimento cheese potato gratin takes just 45 minutes.

In principle, most Chinese stir-fries and noodle or rice dishes should be nutritionally sound. Lots of vegetables and carbohydrates and smaller amounts saturated fat from meat. But those ingredients usually are accompanied by plenty of oil and sodium in the wok.

Serving a healthy Thanksgiving dinner doesn’t have to mean giving up that pumpkin pie or those buttery sweet potatoes. But it does involve making some trade-offs.

Virginia Cox of Baltimore was looking for a recipe for making sweet potato candy, sometimes also known as cinnamon logs.

The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn’t always the most practical or cost effective way to go.

We’re calling for holiday cookies, pies, cakes, puddings, candies, muffins, etc., that give you a warm, fuzzy feeling ... and then a sugar high.

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner.

When a conventional apple pie just isn’t enough to satisfy an autumnal craving – or to use up all those apples you picked – go deep with a Dutch apple pie. This deep dish-style pie is easy to assemble and has a wonderful flavor.

When cold weather meets a stubborn economy it’s time for a party at home.

Everyone wins when these decadent ingredients team up for dessert.

The signs all point to a love affair with pork.

We’re calling for holiday cookies, pies, cakes, puddings, candies, muffins, etc., that give you a warm, fuzzy feeling ... and then a sugar high.

Fall is a busy time for decorating, second only to Christmas, and the period when vegetables are valued more for their beauty than their flavor.

These simple but well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor thanks to a quick toasting of cumin seeds and peppercorns used for the rub.

A slice of cake is always a pleasure, but it doesn’t have to be a guilty one.

Keeping your holiday buffet healthy doesn’t doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.

Vegetable platters from the supermarket can make entertaining easy, but not cheap.

Colder weather is an invitation to turn the oven on and start baking.

Today, we offer inspiration. Warm, gooey, fragrant, flaky, chewy, creamy inspiration. A few ideas to get you started. This collection of goodies heralds our holiday sweets recipe search.

Chicken potpie, meatloaf and macaroni and cheese are a few of everyone’s favorite comfort foods.

No takeout needed for this easy and unexpected party food straight off the Asian buffet menu. The food processor does the bulk of the work, keeping these fast to prep (the shrimp mixture can be made early, and the bread can be sliced well before it's needed).

Tricking and treating may be all about the kids, but this grown-up use for candy corn will give adults yet another reason to raid the little ones’ goodie bags.

Murky, dark and swampy isn’t a description often applied to good food. Except around Halloween, of course, when the swampier the better. And in her holiday specialty magazine, “Martha Stewart Halloween Spirited Celebrations,” Stewart delivers frights and flavor.

BERKELEY, Calif. – Splatter a bit of blood on your wine label and you might just have a seasonal superstar.