Pear, Apple, and Cranberry-Stuffed Acorn Squash

This is a very simple recipe that makes a delicious and colorful side dish for any dinner.

  Spicy Horseradish Pickles

  Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

  Quick and Smoky Cajun-Baked Beans

  Creole Twice-Baked Potatoes

Asparagus Quiche with Crabmeat and Bacon

  Lobster and Sweet Pea Risotto

Continued Coverage

  The Ultimate Holiday Cabbage Casserole

  Carrot and Tri-Colored Cauliflower Salad

  Creamed Spinach with Sugar-Cured Ham and Minced Yams

  Roasted brussels sprouts with crispy prosciutto

  Baked Butternut Squash with ‘Pillow’ Topping

  Voodoo Greens

Shrimp and Potato Pancakes

The Germans are famous for their pancakes and dumplings. Potatoes a major cash crop of the Germans became one of their favorite ingredients and were used in many different dishes.

  Choucroute Garni

Sauerkraut is one of the most underrated dishes in the South. Most southerners are reminded of the sour, bitter kraut they were served during their elementary school days, rather than the richly garnished sauerkraut of Alsace Lorraine, France. It is a classic and well worth the effort!

  Smashed Twice-Cooked Potatoes With Leeks and Garlic

Why not consider this twice-cooked potato in place of your usual potato salad or baked potato? The lemon zest adds an added kick to the dish.

Christmas Morning Granola

Flora Landwehr, owner of Elliott House in Amite, LA, received this recipe from her daughter who discovered it while in college.

Oyster and Artichoke Patties