These plant-based pitas hit the spot for anyone craving fresh vegetables. Megan Mitchell teach us how to grill eggplant and summer squash to pile into pita sandwiches. Drizzle them with a garlicky tahini sauce that's tinged yellow with turmeric.
These lovely, open-faced sandwiches take celery from bit player to main stage. We boil it briefly to make it crisp, tender and bright green before piling it on toast and broiling it under a creamy topping of ham and cheese.
Thanksgiving leftover turkey is a given, but what if we told you that there are other dishes to make besides turkey and cranberry sandwiches? This leftover turkey chili is the ultimate comfort food and will make you feel right at home.