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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Butternut Squash Spread with Pepitas

(Cooking Light, September, 2007)

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Butternut Squash With Ginger And Cilantro

(Every Day with Rachael Ray, November, 2009)

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Butternut Squash With Sage

(Everyday Food, November, 2003)

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Butternut Squash with Tangerine and Sage Glaze

(Bon Appétit, November, 2004)

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Butternut Squash, Caramelized Onion, and Spinach Lasagna

(Cooking Light, November, 2011)

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Butternut, Arugula and Pine Nut Salad

(Food Network Magazine, November, 2010)

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Buttery Herb-Cheese Muffins

(Southern Living, November, 2003)

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Buttery Lemon Broccolini

(Cooking Light, November, 2009)

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Céleri-Rave Rémoulade (Celery Root Rémoulade)

(Saveur, November, 2010)

Céleri-Rave Rémoulade (Celery Root Rémoulade)
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Cabbage and Apples with Riesling and Caraway

(Fine Cooking, October/November, 2010)

Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.
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Cabbage Salad With Apples And Walnuts

(Washington Post, November, 2009)

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Cajun Hot Crab Dip

(Cooking Light, November, 2011)

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Cajun-Spiced Turkey

(Bon Appétit, November, 2011)

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California Turkey

(Washington Post, November, 2011)

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Calvados Gravy

(Better Homes & Gardens, November, 2010)

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Canard Aux Olives (Roast Duck With Olives)

(Saveur, November, 2010)

Canard aux Olives (Roast Duck with Olives)
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Candied Ginger Pumpkin Pie

(Vegetarian Times, November/December, 2007)

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Candied Mandarin Oranges With Cranberries

(Bon Appétit, November, 2011)

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Candied Orange Sweet Potatoes

(Better Homes & Gardens, November, 2012)

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Candied Pumpkin Seeds

(Southern Living, July, 2007)

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Candied Pumpkin Seeds

(Cottage Living, September, 2004)

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Candied Sweet Potatoes

(Gourmet, November, 1999)

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Candied Yams

(Saveur, November/December, 1995)

Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
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Comments:

On November 13, 2009, 8:47 pm peggy said:

Candied but not cloying...a nice alternative to recipes with all those gooey marshmallows on top. Sometimes I'll drizzle in a little bourbon before baking, just for an added dimension.


Candied-Pecan-Topped Pumpkin Pie

(Washington Post, November, 2008)

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Caramel Apple Bread Pudding

(Small Sweet Treats by Marguerite Henderson, 2011)

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