This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Author: Rhoda Boone
Author: Tina Miller
Author: Tina Miller
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in...
Author: My 3 boys
Author: Maria Helm Sinskey
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
Author: Ian Knauer
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Author: Anna Stockwell
Author: Nancy Oakes
Author: Jean Anderson
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Author: Alexander Smalls
Author: Lauren Salkeld
Author: Debbie Fleming
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Tyler Florence
This festive little dessert for one is an easy way to treat yourself-no special occasion necessary.
Author: Anna Stockwell
Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
This was my grandmother's recipe, everything she made was just really good. I decided to post a bunch of her recipes so others can enjoy what she did for me.
Author: Leanne
Author: Alexandra Leaf
Author: Ian Knauer
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
This dressing is adapted from "The Silver Palate Cookbook. It's rich and is always a big hit. No other bread is needed on the Thanksgiving table. Cook your turkey about 12-15 minutes per lb. at 325 degrees,...
Author: Alan in SW Florida
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
Author: Bruce Aidells
Author: Molly O'Neill