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.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
No other fruit or vegetable symbolizes autumn’s abundance like pumpkin.
The day after Thanksgiving, turn your leftovers into a lovely brunch with this simple menu.
Does Not Apply
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Does Not Apply