Author: Jeanne Thiel Kelley
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Jasper White
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Author: Andy Baraghani
Author: Diane Rossen Worthington
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
Author: Ken Haedrich
Author: Melissa Roberts
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
Author: Susan Feniger
Author: Alexis Touchet
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Author: Ross Dobson
Author: Carolyn Beth Weil
Author: Lori Longbotham
Author: Rose Levy Beranbaum
Author: Nathalie Dupree