'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe...
Author: evelynathens
Author: James Peterson
Author: Maria Helm Sinskey
Author: Andrea Albin
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Kemp Minifie
Author: Michael McLaughlin
Author: Bobby Flay
Author: Kathryn Matthews
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews
Author: Lillian Chou
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Traci Des Jardins
Author: Ted Allen
Get kids to eat their veggies with this broccoli and cauliflower gratin. Learn how to make this classic Thanksgiving side dish that everyone loves.
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Author: Diane Morgan
Author: Andrea Albin
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it's a must-have for Thanksgiving dinner. Easy to make-ahead, too!
Author: Elise Bauer
Author: Amelia Saltsman
Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
Author: Sue Li
Author: Ian Knauer
Author: Betty Rosbottom