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72 in collection

Savory Magazine October/November 2016


Eyeball Deviled Eggs

Spook guests with this scary take on a classic appetizer.


Brown Rice Salad with Grapefruit, Carrots, and Mint

This dish is so versatile, it can be made with whatever produce you happen to have on hand.


Chicken and Green Chili Enchilada Casserole

This dish features our favorite secret ingredient—rotisserie chicken.


Classic Turkey Pot Pie

Leftover turkey sitting in your fridge? Here’s what to do with it—and it just might be better than the main event!


Cod Gratin with Vegetables

This hearty, nutritious fish dish that goes great with heat-and-serve mashed potatoes.


Corn and Lima Bean Succotash

This traditional American dish makes a fresh and attractive side for Thanksgiving.


Corn Chowder with Pepperoni

This tasty soup is made almost entirely with pantry ingredients.


Curried Chicken and Mango Wraps

These sweet and spicy wraps make a light dinner or afterschool snack.


Curried Chicken and Rice with Minted Yogurt

Serve chicken over rice to soak up all the tasty sauce.


Dill Pickle Bloody Marys

Bloody Marys are traditionally served at brunch, but we can’t think of a more appropriate cocktail for Halloween. Create a garnish bar so guests can customize their drinks.


Everything Stovetop Stuffing

This super-easy dressing is a mash-up of favorite Thanksgiving ingredients. And because it’s made on the stovetop, it frees up valuable oven space.


Beef and Noodle Stir-Fry

The secret to this speedy stir-fry is to cook over very high heat (using a wok if you have one) and to use as many prepared ingredients as possible. If you can’t find lo mein noodles, serve over rice.


Barley Salad with Pomegranate and Goat Cheese

Ancient grains and veggies combine to create a hearty lunch salad or dinner side-dish.


Balsamic Portobello Burger with Spinach and Horseradish Cheddar

Swap burgers for portabella mushrooms.


Balsamic Green Beans with Basil

Balsamic vinegar gives these beans a sweet and tangy coating.


Baked Eggs with Bacon and Spinach

This classic dish is sometimes called “eggs en cocotte”, and it works just as well for brunch, lunch, or dinner as it does for breakfast.


Apple-Cranberry Crisp

This crisp can be thrown together with what’s on hand and enjoyed for dessert or breakfast.


Fontina, Ham, and Sun-Dried Tomato Grilled Sandwiches

We’re big fans of Fontina—a creamy Italian cheese that’s just perfect for melting—but mayo is the real secret weapon here, as it ensures crisp, golden sandwiches without the need to add oil.

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