| The Daily Meal

Pretzel Roll

Posted by Andrew Little, Special Contributor

Chef Andrew Little of the Sheppard Mansion in Hanover, Pa., brings us this pretzel roll recipe that's the perfect way to kick off your Oktoberfest celebration, or even just your regular..... read more

Root Vegetable Rémoulade

Posted by Tamar Adler, Special Contributor

Rich, piquant rémoulade salads, usually made from celery root, are in season when the ground ices over and the only vegetables available are fibrous roots. If you ever wonder whether all..... read more

Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust

Posted by Stephanie Hua, Special Contributor

Without question, the ultimate comfort food is macaroni and cheese — gooey, cheesy, warm, and indulgent. The inspiration for this twist on the classic mac 'n’ cheese comes from..... read more

Not Just for Carving: 8 Pumpkin Recipes

Posted by Yasmin Fahr, Special Contributor

Don't even try and tell me that you're sick of pumpkins (and by virtue, all pumpkin-related dishes and recipes) by now. Come on guys, it's barely mid-October. We haven't even hit... read more

Roasted Tomato Soup with Chile Cream

Posted by Miri Leigh, Special Contributor

A fantastic seasonal recipe that uses tomatoes in this warm and creamy soup that's perfect for any night of the week. This tomato soup tastes even better served with a warm, crusty bread and a..... read more

Tuscan-Style Kale Bean Stew

Posted by Will Budiaman, Editor

Cannellini beans give this stew a creaminess and body that will make you forget all about the carbs. If you can't sit around the house for three hours (and who can, really?), you can try using a..... read more

Russian Borscht

Posted by Lynn Alley, Special Contributor

Borscht, or some variation of it, has been a mainstay of peasant food all over Eastern Europe and Russia. In the winter, the soup is served hot and may contain beets, carrots, and potatoes or other..... read more

Sweet Potato or Pumpkin Biscuits

Posted by Nathalie Dupree..., Special Contributor

A cup of mashed sweet potatoes or pumpkin guarantees a soft biscuit. The gluten just can’t get all worked up, so to speak. They take a little longer to bake than a regular biscuit, but you get..... read more