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
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic...
Author: Ann Redding
Author: Diane Rossen Worthington
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: Betty Rosbottom
Author: Elissa Narow
Author: Michael Lomonaco
Author: Melissa Clark
Author: Jill Silverman Hough
Author: Charlie Trotter
Author: Betty Rosbottom
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
Author: Alison Roman
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
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
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
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
This makes a lot of dressing. It is the exact recipe that I used for our Thanksgiving "food gathering".
Author: Kim M.
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani