| | | What happens when you find out Grandma's famous corn casserole...comes from a box? You do a deep dive into the origins of the recipe, naturally. At least, that's what one Food52 staffer did to discover what makes this creamy, cloud-like side dish so darn good. | | | | | | | Our Top Stories & Tips of the Week | | | | | | | No more fighting for the bit of casserole with the crunchiest topping: Le Creuset's baking dish is extra-wide and shallow, for golden-brown goodness all around. And just wait till you see the fall color options for that enamel finish. | | | | | | | More Oven-to-Table Stunners | | | | | | | A Different Take on Turkey Day | | | To our Canadian friends who celebrate Thanksgiving in October, the holiday has some key differences. Like, you can have the big meal anytime during the three-day weekend, and there are fewer turkey hangovers. Color us curious... | | | | | | | On Off-Script with Sohla, the great Sohla El-Waylly teaches us to make soft, chewy caramels in any flavor we want, starting with pumpkin spice—she doesn't care if it's not a cool flavor—and classic vanilla bean. | | | | | | |  | | | | Tips for roasting whole Yukon gold potatoes? | | |  | | | | | |
