Nut Free

This sweet, rich Southern stunner, adapted from Patti LaBelle’s cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato hits. We especially love the technique of sprinkling the crust with brown sugar before adding the filling, which creates a layer of delectable syrup.

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

The fastest way to turn turkey into breakfast: eat it on French toast.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread

A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.

The secret to moist and delicious chicken breast is this ultra-simple, four ingredient recipe

I’m just going to say it: this is the best macaroni cheese I’ve ever eaten – better than the macaroni cheese I ate as a child; better than the macaroni cheese I brought my own children up on when they were little (they don’t agree); better than any fancy restaurant macaroni cheese with white truffle or lobster; better than any macaroni cheese I have loved in my life thus far, and there have been many.

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe-box oblivion by modern Southern cooks like Martha Hall Foose. And thank goodness. Magic happens when a cracker slowly sops up the fat from smoky, crisping bacon; it transforms into something more akin to piecrust. Unadorned, bacon crackers are pure pork perfection. The addition of a tine bundle of rosemary needles makes for a fancified version, while topping the "belt" of bacon with a bit of brown sugar adds a hint of sweet to the smoke.

Cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy pumpkin icebox pie.

Meet our new favorite stuffing: two kinds of bread give it a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Created by Pamela Reed of Brooklyn Farm Girl.

Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.