Parmesan smashed potatoes, popovers, and shaved Brussels sprouts with pancetta are great sides. I swear by Ina Garten's make-ahead turkey gravy and autumn sangria. If Ina Garten's taught me anything, ...

An “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

Roasting Brussels sprouts at 400°F with just olive oil, salt, and pepper creates crispy, caramelized edges and creamy centers. For the best results, use smaller sprouts, roast them cut‑side down, and ...

When temperatures are cool, leaves are crisp, and pumpkins line the streets — whether left over from Halloween or in preparation for Thanksgiving — it's the perfect time of year to mosey over to local ...

“This subtly smoky, slightly spicy dish goes really well with turkey,” says the chef and author of the new 'Familia' cookbook Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She ...

Want to eat more greens in the new year? Turn to Ina Garten’s vegetable sides. The longtime celebrity chef has a variety of Barefoot Contessa recipes where vegetables are the star. And, like most of ...

"This is the MVP of side dishes," says the author of the Dude Diet Dinnertime cookbook “This is the MVP of side dishes,” says the author of the Dude Diet Dinnertime cookbook 1 1/2 lbs. brussels ...

If you know how to roast Brussels properly, you don’t need a deep fryer or tons of seasoning to enjoy this hearty winter vegetable. Long before fried Brussels sprouts were on every restaurant menu and ...

If you know how to roast Brussels properly, you don’t need a deep fryer or tons of seasoning to enjoy this hearty fall vegetable. Roasting Brussels sprouts at 400°F with just olive oil, salt, and ...