Thanksgiving Recipes and Menus

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Narrow Results You've Selected: Thanksgiving Spring American Easy Remove all Source Saveur (12) Main Ingredient Vegetables (10) Nuts (3) Bread (1) Cheese (1) Eggs (1) Show all... Fruit (1) Pork (1) Course Salad (7) Side Dish (4) Appetizers (1) Bread (1) Breakfast/Brunch (1) Technique No Cook (5) Chill (3) Saute (3) Bake (1) Poach (1) Show all... Roast (1) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Occasion:Thanksgiving,Season:Spring,Cuisine:American,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/10/2008 Brussels Sprouts Salad When shopping for brussels sprouts, look for small ones that have a bright green color. Issue #115 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 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 05/07/2007 Watercress Salad with Ranch Dressing Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet. Issue #102 05/07/2007 Mixed Green Salad with Green Goddess Dressing The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s. Issue #102 11/19/2007 Coleslaw You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw. Issue #88 10/30/2007 Green Beans Almondine This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. Issue #80 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 02/04/2009 Glazed Carrots Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning. Issue #59 01/23/2009 Warm Chanterelle and Pancetta Salad Use the highest quality olive oil in this salad to enhance its varied, intense flavors. Issue #4 02/27/2012 Cranberry Farro Quick Bread Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread. Does Not Apply