When it comes to Thanksgiving stuffing, it’s hard to get a more classic flavor combination than sausage and pecans. The result is a salty, nutty, sweet, crunchy and tender combination of flavors ...
A classic Thanksgiving dinner is only complete with the classic finish — an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream.
To stand out in a Thanksgiving spread, a salad must be bold and flavorful. Yet it should not compete with the other flavors on the table.
These simple, yet elegant individual tarts are at once surprisingly sweet and satisfyingly savory. It’s thanks to the wonderful interplay between the carrots and lemon juice, the thyme and sage.
A dessert this great is worth the wait. A rich, creamy custard with caramelized sugar is topped with sugared rolled oats and dried cranberries that take a long bath in apple brandy.
A recipe can impress with its flavors without requiring endless hours of prep. This simple dish of blanched asparagus and haricots verts is a great example.
And you thought there were only two ways to cook stuffing — roasted in the bird or baked in a casserole dish.
Want to truly elevate your mashed potatoes? Make them with your own butter and buttermilk.
A porcini-soy turkey with shallot-truffle gravy.
We spooned a delicious savory cornbread stuffing into portobello mushroom caps. The result is as attractive as it is delicious.
A fresh approach to the fresh vegetable on our meat-free Thanksgiving table. Rather than a salad, we went with a slaw.
Our recipe requires no kneading and little effort. You pretty much dump everything in a bowl, mix, set aside, shape and bake.
This simple, colorful quiche is jammed with seasonal vegetables and has just enough rich gruyere to make it taste indulgent.
A vegetarian Thanksgiving already is messing with tradition, so there's no reason not to push things a little more and lose the pumpkin pie, too.
There’s little question about it — butternut squash belongs on the Thanksgiving table. But that shouldn’t lock you into the two tried, true and overdone means of preparing it — mashing and roasting.