1,033 packed recipes

A smoky, spicy TLT sandwich with oven-baked tofu glazed in Dijon and adobo sauce. Stacked on toasty whole wheat bread with lettuce and tomato. The plant-based BLT upgrade you didn't know you needed.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Honey baked squash: acorn squash rings roasted tender and topped with a honey-pecan oat crunch. Sweet, nutty, and the make-ahead crunch keeps for months.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

Showstopper pecan pie with homemade toffee crunch, caramel sauce drizzle, and pastry-leaf crust decoration. A Thanksgiving centerpiece that earns every compliment.

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Hearty beef chuck ragout braised in red wine and balsamic vinegar with sun-dried tomatoes, butternut squash, and fresh herbs. A warming fall and winter stew that freezes beautifully.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Old-fashioned date bars with a buttery oat crumb crust, orange-scented date filling with chopped nuts, and a crumbly oat topping baked until golden.

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.

Creamy maple-sweetened sweet potato casserole topped with a crunchy brown sugar and pecan streusel. The Thanksgiving side dish that steals the show from the turkey every year.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.