Author: Ian Knauer
Author: Sarah Patterson Scott
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts...
Author: Katherine Sacks
Author: Ruth Cousineau
This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as Brie or Reblochon, works particularly well.
Author: Anna Jones
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Diane E. Appleton
Author: Lillian Chou
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Author: Clarissa Wei
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble the cornbread and biscuits and let them dry...
Author: Pixies Kitchen
Author: Jeanne Thiel Kelley
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: Jeanne Thiel Kelley
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate...
Author: Claire Saffitz
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Sarah Patterson Scott
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Roy Yamaguchi
Author: Amelia Saltsman
Author: Jim Fobel
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Author: Lillian Chou