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Thanksgiving
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10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
10/13/2009
Grilled Turkey
This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
Issue #124
10/13/2009
Herbed Roast Turkey
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
Issue #124
10/13/2009
Sweet Potatoes in Syrup with Guava
This sweet and citrusy dish can be served as a side or as a dessert.
Issue #124
10/13/2009
Apple Pie
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
10/13/2009
Curried Creamed Onions
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Issue #124
10/13/2009
Squash Bread Pudding with Rum Sauce
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
10/13/2009
Mexican Rice Pilaf
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 sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
Issue #124
11/16/2011
Baked Apples with Caramel Sauce
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Issue #123
05/27/2009
Pecan Pie
For this pecan pie, using fresh nuts makes a difference.
Issue #121
08/10/2009
Party Fouls
Thanksgiving is supposed to be about sharing goodwill and good food—but few parties ever go exactly as planned. Learn from our mistakes in these personal tales of holiday tears and undercooked turkeys.
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04/11/2012
Oyster Stew
Oyster stew is a rich and creamy restaurant classic and a popular Thanksgiving first course in New Orleans.
Issue #115
11/21/2011
Black Bottom Pecan Pie
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
Issue #115
04/13/2010
Green Beans with Pancetta and Mint
This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also slightly sweetens the beans. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. Continue...
Issue #115
10/16/2008
Creamy Chestnut Soup
This smooth, rich chestnut soup hails from the Auvergne region of France.
Issue #115
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
10/10/2008
Whipped Mashed Potatoes with Celery Root
Celery root adds a deep, earthy backbone to this potato recipe.
Issue #115
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
10/10/2008
Turkey Confit
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
10/10/2008
Stuffed Turkey Breast
This delicious recipe is our kitchen director's secret tactic for keeping turkey's breast meat from drying out.
Issue #115
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