At the Table This Season
- All Recipes
- Baking & Desserts
- Main Dishes
- Soups & Salads
- Starters & Sides
- Wine Cocktails
Marion Cunningham’s Featherbed Eggs
Featherbed Eggs is our go-to breakfast for the holidays since it can be made while the oven is heating up for the other meals of the day.
Kathryn Barbeaux’s Potato Casserole
A dish that goes by many names, this is a perfect morning breakfast treat with eggs and bacon.
Pasteurized Raw Eggs
Nothing beats home-made eggnog, especially one made with raw eggs. But raw eggs are risky, so what to do? Here is a simple method to pasteurize your eggs without cooking them, so that you can have fresh eggnog without the worry.
Cheese Fondue
Cheese Fondue anchors a classic cold-weather menu for a cozy winter’s night.
Senate Navy Bean Soup Recipe | A Classic American Bean Soup
A hearty navy bean soup inspired by a 1971 lunch in the U.S. Senate dining room.
Apple and Butternut Squash Soup
Fresh apples and butternut squash are classic Fall ingredients in this rich and satisfying soup.
Vegan Roasted ‘Fried’ Green Tomatoes
Chef Lauren Mahlke has created a vegan version of the southern classic fried green tomatoes.
Late Summer Berry Torte
Try this classic torte with fresh, end of season summer berries.
Zucchini Scramble
Eggs can provide a perfect vehicle for surplus zucchini. Check out his recipe!
Sauce Vinaigrette au Vermouth
Vermouth has been called a ‘liquid seasoning shelf.’ It’s time we put it to work in the kitchen, and this simple vinaigrette is the perfect starting point.
