This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Andrea Albin
Author: Sara Foster
Author: Nathalie Dupree
How to Make a Double Crust Apple Pie
Author: Tina Miller
Make and share this Crock Pot Sausage Dressing recipe from Food.com.
Author: Joanie Grow
A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Author: Toni Tipton-Martin
If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Author: Melissa Clark
Author: Kay Chun
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.
Author: Candace Nelson
Author: Peter Reinhart
Author: Melissa Clark
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Jennifer Iserloh
Author: Bruce Aidells
Author: Ellen Lebow
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Author: Sheila Lukins
Author: Bobby Flay
Author: Lora Zarubin
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
This sweet, rich Southern stunner, adapted from Patti LaBelle's cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato hits. We especially love the technique of sprinkling...
Author: Bill Smith