Cooking Light, November 2014 Page 172

Updated: October 11, 2014
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Sautéed Green Beans with Spice-Glazed Pecans

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Sautéed Green Beans with Spice-Glazed Pecans Recipe

Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

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Linguiça Sausage Stuffing with Mushrooms

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Linguiça Sausage Stuffing with Mushrooms Recipe

This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.

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Cardamom-Glazed Carrots

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Cardamom-Glazed Carrots Recipe

Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

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