Better Homes & Gardens November 2010 Recipes

Cranberry-Orange Caramel Corn
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.

Pear-Plum Pie

"Adding plums gives this pie color and luscious flavor," says pastry chef and recipe developer Alan Carter.

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.

Herb-Roasted Turkey

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.

Tyler's Popovers

Sprinkle these crisp and light popovers with Monterey Jack Cheese before baking for a yummy twist.

Big Papa's Banana Pudding

Browned meringue topping gives this classic banana pudding recipe from Tyler Florence's father a special touch.

Florence Mama's Candied Yams

This rich, buttery sweet potato recipe from Tyler Florence's grandmother is a cross between a side dish and a dessert.

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."

Lemon Velvet Cream Pie

This citrus custard pie from pastry chef Alan Carter is a fresh and fluffy addition to any holiday table.

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.

Alan's Apple-Cranberry Pie

Two traditional fall fruits come together in this cozy, piled-high pie recipe from pastry chef Alan Carter.

Alan's Pie Pastry

Pastry chef Alan Carter's favorite pie crust is crisp, flaky, and just a tad salty to contrast sweet fillings.

Spicy Pasta with Sweet Potatoes

For a satisfying weeknight supper, toss pasta with roasted sweet potatoes, cream cheese, and chili sauce.

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.

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.

Maple-Bourbon Glazed Salmon

Maple syrup, orange juice, bourbon, and chopped pecans put a fall spin on good-for-you salmon.

Turkey Reuben Loaf

Classic Reuben flavors, such as caraway and homemade Thousand Island dressing, give leftover turkey a delicious makeover.

Ranch Deviled Eggs

Grilled peppers, fresh tomatoes, and Greek yogurt perk up deviled eggs.

Tomatillo Chicken Soup

Tomatillos, jalapenos, and lime juice give this slow-cooker chicken soup recipe a Mexican twist.

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.

Cranberry-Pear-Walnut Cake

This party-worthy dessert is chock-full of classic fall ingredients; homemade caramel sauce adds a special touch.

Cranberry-Orange Caramel Corn

Almonds, dried cranberries, and orange juice give this crunchy caramel corn recipe a festive twist.

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