While few things can beat classic no-frills mashed potatoes, it can be a lot of fun to experiment with variations on the classic comfort food. Here are four of our favorite versions, from the baked-potato-inspired (bacon, scallions, and cheddar) to pesto-flecked.
During the Fall season, football fans from the South are often eating Frito pie on game day. The name is actually a misnomer as Frito pie isn't a pie at all, but rather a bowl of Fritos chips, generously topped with chili and a sprinkle of shredded cheddar cheese. However, we developed an actual Frito pie, with a crumbled Fritos crust. Watch the video to see it for yourself, and then print out the recipe.
If you're never tried monkey bread, then you're in for a real treat. Also known as puzzle bread, pull-apart bread, or, as we like to think of it, "get in my mouth" bread, this retro '50s recipe is sweet, gooey, decadent, and, best of all, easy to make. Watch the video to see how it's made, and then print out the recipe.
Butternut squash is incredibly versatile; it lends an autumnal, pumpkin-y flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables cannot be enjoyed raw. However, once you know the simple steps to roasting butternut squash, you can put it to use in just about anything.
The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor, and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out our basic recipe for roasted squash.
Do not flip the brussels sprouts — that way they achieve that beautiful charred color — but feel free to do so halfway through the baking time if they begin to color too fast.
1 pound brussels sprouts, cut in half
2 tablespoons peanut oil or other high-heat oil
1/2 teaspoon red pepper flakes, more or less, to taste
Salt, to taste
- Side Dishes, Vegetables
- Serves 4
- Cook Time
- 45 minutes
Baked brie is getting a salty-sweet upgrade; that's right, these puff-pastry cups full of gooey melted brie are topped with not only crisp strips of bacon, but also a dollop of tangy raspberry compote. Inspired by Nicholas Sparks's Safe Haven, these are a surefire hit for a romantic dinner for two or for a festive dinner party. Watch the video to see how they're made, and then print out the recipe.
Bust breakfast boredom with this satisfying snack: ricotta honey toast. Extremely simple to make — it only requires three ingredients and a few minutes of your time — it's a perfect solution if you find yourself skipping breakfast from lack of time or enthusiasm. Go the sweet and simple route, as described in the recipe, or brighten and heighten flavors with a pinch of orange or lemon zest mixed into the ricotta. Is savory more your thing? Add edge with a few cracks of pepper. Or top it with berries (smashed or sliced) for a fruity kick. Intrigued? Get the recipe.
Rich in flavor yet light on the butter and cream, curried pumpkin soup is an easy seasonal starter or a simple entrée that can be stored in the fridge and reheated for a fast and easy meal. This particular pumpkin soup has an Indian twist with the addition of ginger, curry powder, and coconut milk; however, it is not overwhelmingly spicy or palate-burning.
While you might want to forgo using fresh pumpkin in baked goods, it's a must when making homemade pumpkin soup. Yes, it takes a while for the pumpkin to roast, but once the gourd is cooked through, the soup comes together in no time. Plus, roasting real pumpkin lets you reserve the pumpkin seeds and toast them for the topping.
The pumpkin makes the soup thick, fibrous, and slightly sweet, while the freshly toasted pumpkin seeds are fun to munch on. The Indian curry and fresh ginger make this soup plenty spicy, and a dash of cayenne heightens the fiery burn. The fluffy dollop of Greek yogurt gives the soup a tart bite and mellows out the spice. Depending on how much parsley you use, you can consider it a "dose" of green vegetables. I like a large handful, which wilts into an easy-to-chew, spinach-like texture. Learn how to make it.
We consider pumpkin spice lattes to be the official start of the holiday season, so in that spirit, our team came up with the perfect treat to serve with our favorite Fall beverage: streusel-topped pumpkin spice latte muffins. With one bite of these pumpkin- and espresso-flavored breakfast breads, you'll be awakened by a jolt of caffeine and a burst of the best Fall flavors. Watch the video, and then get the recipe.