autumn

Creamy Corn Pudding

Creamy Corn Pudding

This comforting Southern favorite tastes like a cross between cornbread and creamed corn and is a delicious, sweet side dish for a hearty meal. Traditional corn pudding uses lots of eggs and a fair amount of butter. A healthier and more compassionate approach to creating the light, fluffy texture of the pudding is to use garbanzo bean flour and cornmeal. Together, they thicken the non-dairy milk-based sauce without cholesterol or saturated fat, and add a dose of protein to boot. Garbanzo bean flour can be found in most healthy grocery stores and in the healthy aisle of many traditional grocery stores.

Best-Ever Sourdough and 'Sausage' Stuffing

Best-Ever Sourdough and 'Sausage' Stuffing

When I was growing up, stuffing was the queen of our holiday table — and luckily for a stuffing-lover like me, I got to experience two distinct types each and every season.

My Southern grandmother, Lucy made her Thanksgiving stuffing with an abundance of sage and savory homemade cornbread, recalled easily from memory after decades of practice. A few weeks later, on Christmas eve, my Midwestern grandmother Helen made a delicious bread stuffing using a humble boxed mix. They were both incredibly delicious, and I looked forward to them every year.

Perfect Pumpkin Pie

Perfect Pumpkin Pie

This Perfect Pumpkin Pie, loosely based on a 1964 recipe by Avanelle Day, is smooth and creamy, sweet but not cloying, and rich with warming, comforting spices. Best of all, it’s completely egg- and dairy-free, and doesn’t require any hard-to-find specialty ingredients.

Cannellini Bean and Butternut Squash Stew

Cannellini Bean and Butternut Squash Stew

Cannellini beans and winter squash were made for each other. The beautiful color combination, velvety texture and comforting taste of this Cannellini Bean and Butternut Squash Stew make it perfect for brisk afternoons and chilly nights.