Better Homes and Gardens November 2010 Recipes
Check out our latest recipes from Better Homes and Gardens magazine: Tyler Florence¿s Thanksgiving favorites, incredible pies from Alan Carter, quick dinners, and more.
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"Adding plums gives this pie color and luscious flavor," says pastry chef and recipe developer Alan Carter.
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Fresh Cranberry Compote, Roasted Holiday Vegetables, and Slow-Simmered Kale
Leftover cranberry compote is delicious on buttered bread, pound cake, or leftover turkey sandwiches. Yukon gold potatoes, onions, and fennel are roasted with fresh rosemary and fennel seed for a comforting side dish. Kale cooked with ham, garlic, and apple cider vinegar has wonderful depth of flavor.
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In this recipe from Tyler Florence, the turkey is separated and then rubbed with olive oil, thyme, oregano, rosemary, and sage for a flavorful bird in a fraction of the time.
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Sprinkle these crisp and light popovers with Monterey Jack Cheese before baking for a yummy twist.
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Big Papa's Banana Pudding
Browned meringue topping gives this classic banana pudding recipe from Tyler Florence's father a special touch.
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Homemade Chocolate Tart
"You need only a small slice of this rich, dense tart to satisfy a hankering for chocolate," Tyler Florence says. "I use a shortbread for the tart shell because it's crumbly and a bit sweeter to balance the bittersweet chocolate."
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Lemon Velvet Cream Pie
This citrus custard pie from pastry chef Alan Carter is a fresh and fluffy addition to any holiday table.
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Pumpkin Pie with Hazelnut Mousse
Mascarpone cheese and whipped cream are flavored with hazelnut liqueur to create the fluffy mousse that accents this classic fall-spiced pie.
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Alan's Apple-Cranberry Pie
Two traditional fall fruits come together in this cozy, piled-high pie recipe from pastry chef Alan Carter.
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Spicy Pasta with Sweet Potatoes
For a satisfying weeknight supper, toss pasta with roasted sweet potatoes, cream cheese, and chili sauce.
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Pork Loin with Parsnips and Pears
Drizzle a thick sauce of Worcestershire sauce, olive oil, and pear nectar over succulent pork and sautéed pears and parsnips.
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Mustard-Crusted Steaks with Herb Butter
This hearty steak recipe calls for just five ingredients. Serve it alongside steamed carrots or sautéed zucchini and squash to make it a meal.
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Maple-Bourbon Glazed Salmon
Maple syrup, orange juice, bourbon, and chopped pecans put a fall spin on good-for-you salmon.
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Turkey Reuben Loaf
Classic Reuben flavors, such as caraway and homemade Thousand Island dressing, give leftover turkey a delicious makeover.
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Ranch Deviled Eggs
Grilled peppers, fresh tomatoes, and Greek yogurt perk up deviled eggs.
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Tomatillo Chicken Soup
Tomatillos, jalapenos, and lime juice give this slow-cooker chicken soup recipe a Mexican twist.
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Butternut Squash Soup with Thai Gremolata
A Thai-inspired topping of fresh basil, peanuts, and lime peel add crunch to this creamy slow-cooker soup.
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This party-worthy dessert is chock-full of classic fall ingredients; homemade caramel sauce adds a special touch.
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Cranberry-Orange Caramel Corn
Almonds, dried cranberries, and orange juice give this crunchy caramel corn recipe a festive twist.
Next Slideshow Better Homes & Gardens April 2017 Recipes
Better Homes & Gardens April 2017 RecipesThink spring with these party appetizers, weeknight dinners, and elegant desserts from the April 2017 Better Homes & Gardens magazine. Including a garden-fresh asparagus salad and picture-perfect, edible flower-topped chocolate bark, these are recipes you'll want to make again and again.Begin Slideshow »