Author: Carolyn Beth Weil
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Author: Elissa Narow
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking'...
Author: Anita Lo
Author: Jill Silverman Hough
Author: Melissa Clark
This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken,...
Author: Katherine Sacks
My precious mother didn't have a written recipe for her cornbread dressing.... so, after a few attempts to get it right, I think I am pretty close. She...
Author: Carols Kitchen
Author: Lillian Chou
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with...
Author: Katherine Kallinis Berman
Author: Susan Reid
Author: Betty Rosbottom
Author: Michael Lomonaco
Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.
Every taste of these smooth and buttery spuds aims straight for the brain's pleasure center. Drying the cooked potatoes in the pan means that they'll absorb...
Author: Charlie Trotter
Author: Betty Rosbottom
This makes a lot of dressing. It is the exact recipe that I used for our Thanksgiving "food gathering".
Author: Kim M.
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles...
Author: Lillian Chou
I just can't have Thanksgiving without green bean cassorole it is absolutely my favorite dish. This recipe is based on the classic Campbell's green bean...
Author: Cupcake-Princess
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
Author: Alison Roman
A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone...
Author: RussArulo