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Thanksgiving
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10/09/2008
Hashed Turnips
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
Issue #115
10/09/2008
Modern Mincemeat Pie
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Issue #115
10/09/2008
Traditional Mincemeat Pie
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
Issue #115
10/09/2008
Leah Chase's Roasted Turkey
The secret to this exceptionally juicy turkey is in the wrap.
Issue #115
10/09/2008
Acadian Syrup Cake
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
10/09/2008
Jessica's Spiced Pecans
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
10/09/2008
Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Issue #115
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
07/28/2008
Ricotta Crostini with Soppressata
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
05/07/2008
Boone Tavern’s Yeasty Rolls
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Issue #112
05/07/2008
Strongbow Inn’s Turkey Noodle Soup
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
Issue #112
04/20/2008
Pecan Pie
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Issue #111
02/29/2008
Turnips Braised in Málaga Wine
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Issue #110
02/28/2008
Fennel, Sunchoke, and Apple Salad
This refreshing salad works perfectly as a side dish or an appetizer.
Issue #110
02/28/2008
Mock Apple Pie
This classic American recipe uses a bit of cracker trickery.
Issue #110
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
11/06/2007
Braised Red Cabbage with Bacon
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
10/08/2007
Whole Cranberry Sauce
Fresh orange and grapefruit juice add zest to this seasonal staple.
Issue #106
10/02/2007
Cardamom–Buttermilk Pie
Buttermilk pie, an American classic, is a forerunner of cheesecake.
Issue #106
10/02/2007
Deviled Eggs
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Issue #106
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