Author: Karen Barker
Author: Nathalie Dupree
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
"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
Author: Ian Knauer
Author: Diane E. Appleton
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
Cranberry Eggnog Tart
This needs to set up overnight, so start one day ahead.
Author: Tina Miller
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
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
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: Andrea Albin
This broccoli-cauliflower casserole is the perfect Thanksgiving or Christmas dinner side dish. You could also enjoy it any time of the year as part of a delicious family meal.
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
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: Elinor Klavins
Author: Molly Stevens
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
Author: Jeanne Thiel Kelley
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Alexis Touchet
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Author: Sarah Patterson Scott