Yellow Squash Casserole is a classic Southern side dish. Sliced squash is baked in a cheesy cream sauce and topped with a ...

This meaty stew of poultry, sausage, pork, and beans comes together all under a rich, dark brown crust. Soaking the beans in ...

Feeding a crowd that’s trying to eat better can feel like walking a tightrope. Everyone wants comfort, but nobody wants a ...

Packed with vegetables and topped with a crunchy panko crust, this cassoulet is sure to delight. A cassoulet is a slow-cooked French casserole or stew, typically made with white beans and various ...

Butternut squash is a staple this time of year, but how do you cook it? Though it can seem like an intimidating vegetable, especially if you’re unfamiliar with it, it’s something even home chefs can ...

From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: ...

Padma Lakshmi's flavorful Thanksgiving recipe comes together in just 30 minutes. "It’s an easy seasonal side dish that's made mostly in the oven and goes perfectly with all the traditional items found ...

Anna Francese Gass makes a simple version of the holiday meal on a sheet tray. Cookbook author and recipe developer Anna Francese Gass is gearing up for Thanksgiving and serving up some simple ideas ...

Risotto has a bit of a reputation for being high-maintenance — something you’d only make when you have time to stand over the stove, stirring endlessly. But this Dutch oven version flips the script, ...

-New retail shop, The Chef Shoppe, part of an SBA grant Incubator Program with the Village of Huntley. Ribbon Cutting Ceremony November 7 th at 9:30am. 11879 Main Street, Huntley, IL 60142. 1. Cut ...

Preheat oven to 425°F. Place cubed butternut squash and red onion wedges on a sheet pan. Roast for about 30 minutes until tender and lightly browned. Allow to cool slightly. Prepare the dressing: In a ...

The humble butternut squash is my go-to for a true autumn soup. The thin-skinned Cucurbita is plush, earthy and just a tad sweet. Delicious cubed and roasted or sautéed, when baked and puréed it ...