Not Without Salt (1)
Serious Eats (1)
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This is a favorite New England preparation for stuffed quahog clams.
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
This is our favorite recipe for preparing fresh favas.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
A variety of fresh wild mushrooms enhance this dish.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
This is not your ordinary pork chops and applesauce. Continue...
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Fresh morels are best in this dish, but dried morels may be used.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
Does Not Apply