Sweet Potatoes with Salsify, Cranberries, and Mint
Here's a sweet potato dish that stands out from the crowd. Serve these as a perfect accompaniment to roast meats for those special dinner occasions. John Fraser, executive chef of Dovetail Restaurant in New York City and creator of the dish, says, "Because the sweet potatoes have high sugar content, they will start to turn very dark around the edges. Don't be alarmed and make sure to fry them so that they're blackened around the edges." See all cranberry recipes.
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4.75

Gefilte Fish in White Wine-Herb Broth
My take on gefilte fish strays from tradition, but with delicious results. I like to use mild-flavored whitefish fillets and lighten things up by swapping the typical fish broth used as a poaching liquid for a white wine- and herb-infused French broth called a court-bouillon. I also infuse my gefilte fish with lemon zest, thyme, and oregano, giving it a lovely herbal flavor. Topped with grated horseradish or creamy horseradish herb sauce, it taste just like tradition, but better. — Leah Koenig, Modern Jewish Cooking.
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Pretzel Bun Bratwursts with Tangy Apple-Cabbage Slaw
This easy-to-make recipe balances the spice from the pork bratwursts and the acidity from the tangy slaw perfectly. Enjoy this delicious, seasonal fall entrée for dinner.For more great recipes like this one, visit HelloFresh.
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Lentil, Quinoa, and Sweet Potato Sausages
By
A delight for vegetarians and yet surprisingly satisfying for meat-eaters, this nourishing dish is reminiscent of the flavors found in chorizo or merguez. The beet and honey mustard imparts a sweet, rich, and earthy flavor.Recipe provided courtesy of Maille.
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Pan-Fried Duck Breast, Orange-Infused Celeriac, and Candied Kumquats
This is my take on duck à l’orange. Although very different from the classic dish, it uses similar flavor combinations. Celeriac is one of my favorite vegetables, especially with a splash of lemon. During the winter, I use a lot of citrus fruit to add sparkle to a dish. The candied kumquats provide a fragrant combination of acidity and sweetness. Magrets are the big, meaty breasts of moulard ducks (which are raised for foie gras). Or, if necessary, substitute 4 smaller breasts from Pekin (Long Island) or Muscovy ducks and adjust the cooking time accordingly. — Greg Marchand, Frenchie Click Here to See More Duck Recipes
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Thai Sweet and Sour Soup with Lobster Mushrooms, Lemongrass, and Shrimp
This soup is based on the classic Thai dish known as tom yum goong; the secret to making a great one is to put all your effort and love into making a great stock. I encourage you to use dried lobster mushrooms here, as their rehydration liquid, along with the toasted shrimp shell stock, makes a fine base for the soup. Extra bonus: The rehydrated lobster mushrooms retain a touch of chewiness that makes for a great textural contrast. — Shroom, by Becky Selengut Click Here to See More Soup Recipes
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From the 10 Fitch Luxurious Romantic Inn (www.BnBFinder.com/10Fitch)
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Sweet Potato Gnocchi Recipe
This gnocchi recipe from Nancy Harmon Jenkins’ and Sara Jenkins’ cookbook, The Four Seasons of Pasta, is made with rich fall flavors — sweet potato, brown butter, and fresh sage.Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Nancy Harmon Jenkins and Sara Jenkins, 2015.
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Eggs Benedict
While the dish's history is muddled, it doesn't take away from the fact that it's delicious. To make the perfect one, you have to remember the four components of the dish: the bread, the meat, the egg, and the sauce. As long as you follow the basic principles behind each of these, you can create any type of eggs Benedict you crave — just make sure it has hollandaise. 
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3.444445

Crock Pot Garlic Soup
Is there any single food associated with warmth, healing, and comfort more frequently than chicken soup? Moms, old wives, and the majority of culinary cultures around the world agree: Whether you're under the weather, battling the incoming winter chill, or simply feeling out of sorts, nothing else feels as restorative as a steaming bowl of the stuff. During the latest cold snap, I decided to stray from the Campbell's route and prepare Sopa de Ajo, a Basque version of chicken soup. While the Basque recipe traditionally calls for day-old-bread to give the soup some textural heft, I substituted it with potatoes to make the recipe a bit heartier and more crockpot-friendly .Click here for more of the 101 Best Slow Cooker Recipes This is the chicken soup of our collective childhood consciousness on steroids. Aside from the fact that it's perfumed with more than 40 cloves of garlic, pinches of saffron, cumin, cayenne, and paprika, it is topped with a poached egg, which, when pierced, leaks its golden yolk into the soup's depths. It's almost magical, and is virtually guaranteed to cure that cold of yours in no time at all. Click here to see Cozy Comfort Food Recipes.   
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3.25

Fennel
Offal is a much under-appreciated meat, but with the right sauce and the right technique, it can be delicious. Here, chef Matt Tropeano of La Silhouette pan-fries veal sweetbread and serves it with a tangy, fruity Meyer lemon sauce and oversized ravioli made from fresh pasta dough and stuffed with roasted fennel and garlic.
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2.978725

The inspiration for this recipe came from the homemade pretzel bun and cheese sauce, because hey, what goes better with those things a juicy, fat brat? The authors of Wicked Good Burgers create their own brat recipe by using ground pork and veal and seasoning it with ginger, nutmeg, and beer for an authentic version.  Click here to see 50 Best Burger Recipes 
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