Author: Martin Cate
The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
Author: Gregory Gourdet
Author: Craig "Meathead" Goldwyn
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
Author: Nika Standen Hazelton
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel,...
Author: Tara O'Brady
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
Author: Farid Zadi
Author: Eloise Davison
This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it's the recipe we have worked on...
Author: Duval Timothy
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail-or even a cold beer.
Author: Lillian Chou
Author: Sheila Lukins
Author: Meg Colleran Sahs
This needs to chill overnight, so plan accordingly.
Author: Ruth Cousineau
Author: Joy Perison
Author: Michael Psilakis
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Author: Floyd Cardoz