• House mashed potatoes

    Michael Smith's new cookbook Back to Basics delivers time-tested basic recipes with a wow result – including these mashed potatoes (with a twist), which are definitely worthy of your Thanksgiving table! Serves 4 INGREDIENTS: 2 pounds of your favorite potatoes (unpeeled) INSTRUCTIONS: 1. Cut the potatoes into large chunks and steam or boil them until they’re tender, about 20 minutes. 2. Meanwhile, gently heat 1 cup of any one of the following: milk, cream, butter, or chicken broth Choose ½ cup of one of the following: • For lighter, creamier texture and flavor: mascarpone cheese, cream cheese, sour cream, yogurt, Boursin cheese • For stronger, assertive cheesy flavor: Cheddar cheese, blue cheese, Parmesan

  • Roasted Brussels Sprouts with Bacon

    Serves 6 INGREDIENTS 3 slices bacon, diced 1 tablespoon olive oil 6 cups Brussels sprouts, halved salt and pepper ¾ cup chicken broth (or apple juice) 1 tablespoon whole-grain mustard INSTRUCTIONS In a large non-stick skillet over medium-high heat, brown the bacon in the oil. Remove the bacon with a slotted spoon. Set aside on a plate lined with paper towel. Keep the rendered bacon fat in the skillet. Brown the Brussels sprouts in the hot fat. Season with salt and pepper. Deglaze the skillet with the broth. Whisk in the mustard and bring to a boil. Simmer over medium

  • Wild Rice, Apple and Cranberry Stove-Top Stuffing from Ricardo Larrivée

    Serves 6 INGREDIENTS ½ cup wild rice 2 cups water ½ teaspoon salt 1½ cups stale bread, diced ¼ cup butter 1 onion, chopped 1 stalk celery, finely chopped 1 small Cortland apple, peeled, cored and diced 1 Toulouse sausage, casing removed ¼ cup dried cranberries, chopped 2 teaspoons flat-leaf parsley, chopped INSTRUCTIONS In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside. In the same skillet, soften the onion and celery over medium-low heat in remaining butter for about 10 minutes or until translucent. Add the apple