390
results
Narrow Results
You've Selected:
Thanksgiving
Source
Saveur (290)
New York Times (5)
Peanut Butter and Julie (4)
Chow (3)
Food Network (3)
Difficulty
Easy (237)
Medium (69)
Hard (3)
Main Ingredient
Vegetables (176)
Fruit (69)
Turkey (55)
Nuts (44)
Bread (41)
Course
Side Dish (151)
Dessert (82)
Main Course (52)
Appetizers (30)
Soups & Stews (21)
Cuisine
American (240)
Vegetarian (35)
Southern/Soul Food (31)
Gluten-Free (27)
Kosher (19)
Season
Fall (288)
Winter (164)
Summer (34)
Spring (32)
Technique
Bake (155)
Saute (56)
Roast (45)
No Cook (22)
Chill (20)
Topic
Recipe (390)

Advertisement
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
09/10/2011
Sedano e Pomodori Brasati (Braised Celery and Tomato)
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
03/26/2012
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
12/21/2010
Punitions (French Shortbread Cookies)
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
12/21/2010
Irish Coffee
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.
Issue #135
10/05/2011
Spiced Pumpkin Cake
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/21/2010
Sage Mashed Potatoes
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/07/2010
Sage-Brined Roast Turkey with Oyster Dressing
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Issue #133
10/07/2010
Turkey with Sauerkraut, Riesling, and Pork Sausages
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
10/07/2010
Roast Turkey with Root Vegetables and Gravy
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Issue #133
10/07/2010
Turkey in Mole Poblano
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
10/07/2010
Boudin-Stuffed Turkey Breast
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
09/15/2010
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
11/22/2012
Brussels Sprouts with Chorizo
Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable's earthy flavor. Continue...
Issue #124
11/25/2009
Chile-Rubbed Roast Turkey
We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue...
Issue #124
10/13/2009
Skillet-Roasted Turkey Breast
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Issue #124
10/13/2009
Aunt Renée’s Gelatin Mold
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
Issue #124
10/13/2009
Creamed Roasted Onions
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
Issue #124
10/13/2009
Cranberry Sauce
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Issue #124
« Previous 1 2 3 4 5 . . .20 Next »