New Recipes This Week: Brussels Sprout Hash, Cheese-Stuffed Foccacia, Sausage Soup
Nov 1, 2013 3:00 pm
Cook your way through our newest recipe additions
Is it officially fall or what? In case you're unsure, simply peruse the list below, exclusively stuff we're eating when the going gets chilly and the chilly get cooking. Oh and drinking: the homemade pumpkin liqueur will make a believer out of any fall dessert naysayer. Don't put one kind of chocolate in your cookies this week, it's Halloween! Make it at least three. And as far as practice Thanksgiving goes, we're on it like a bonnet. Enjoy this week's new recipes!
Food Republic Newsletter
Britain stops rinsing raw chicken. We should, too.
Big City pitmasters relish the no-rules atmosphere
Vietnamese noodle soup, it’s what’s for breakfast
Somebody calculated the most nutrient-rich veg
A huge, melty double cheeseburger lives in Harlem
Mix with liquor or pair with dinner, you can't lose