Veggies

It's the perfect fall side dish.

This recipe frees up precious stove-top space and reminds us of the traditional green beans our grandmothers used to make.

Spiced carrots will soon be your family's most requested Thanksgiving side dish.

Note from the recipe developer: In my hometown, you'll find a local twist on sausage balls, the ubiquitous Southern nibble. Sweet potato farmers' wives often mix a bit of roasted sweet potato into the dough. I've switched out breakfast sausage for peppery Mexican-style chorizo.

This rich and creamy casserole will be a new holiday (or weekday) favorite.

Chef and restaurateur Kelsey Barnard Clark shares her great-grandmother's Thanksgiving recipe.

We can't get enough of this classic combo.

Our Test Kitchen surprised us with a few twists on this traditional dish.

Simple and speedy, this Southern classic is worth the shuck.

It's perfect for dipping, dolloping, and tucking into tacos.

Let convenience products from your grocery store help you stir up a batch of satisfying soup.

No other dish on earth can transition so seamlessly from a country club breakfast buffet to a potluck church supper.

The traditional sweet potato casserole may be your go-to recipe during the holiday season, but why not try something new?

Made with grated carrots, Granny Smith apples, and sweetened coconut, these carrot cake layers are moist, sweet, and soft.

Are you ready for Thanksgiving? Not without a sweet potato casserole.

Sweet potatoes, buttery Yukon Gold potatoes, healthy carrots, and warm spices all combine to create a savory soup.

Give your mashed potatoes a little something extra.

The genius of this recipe is in the way the pie filling and cake batter meld into one sliceable cake in the oven.

If you can't get enough pumpkin spice during fall, we have one more recipe you must try out.

The natural sugars in Vidalias make them a perfect candidate for French onion soup.

My mom would be the first one to tell you that she's not really a cook, but there are a few things that she makes better than anyone I know. My dad has always been a meat-and-potatoes guy, so many years ago she figured out how to make a killer roast, dinner rolls, and mashed potatoes. She taught me this simple recipe and method long before I moved away for college, and I still remember how grateful I was to know it when I first got married. I can't think of any meal that's not made better by these dreamy mashed potatoes–and thankfully Chip feels the same way. I still. Make mashed potatoes pretty much exactly how she does, with a couple of exceptions: I always peel the potatoes in "stripes," leaving a little bit of the peel behind, because it also adds a bit of color; and my mom uses three sticks of butter instead of two.From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Like a velvety piece of pumpkin pie—but grown up!

For convenience, pick up a rotisserie chicken for this soup.

This casserole combines Yukon gold potatoes and sweet potatoes into one creamy and cheesy casserole.