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10/13/2009
Curried Creamed Onions
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Issue #124
08/23/2002
Puréed Sweet Potato Soup
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Issue #55
11/15/2007
Sorrel and Watercress Soup
This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996).
Issue #22
01/23/2007
Cranberries with Port
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
Issue #3
01/23/2007
Perfect Wild Rice
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Issue #3
10/22/2010
Apple-Cranberry Chutney
This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
Does Not Apply
03/29/2009
Julia's Plain Mashed Sweet Potatoes
Simple mashed sweet potatoes take on confectioner's sugar or gooey marshmallows in this iconic Thanksgiving dish, but the use of homemade marshmallows codify its kitsch.
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Source: Star Chefs
03/24/2009
Cranberry Apple Chutney
Ginger and chilies take cranberries in a new direction while honoring the tartness that they lend to the traditional Thanksgiving meal.
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Source: Cranberries
03/23/2009
Doppelbock Wild Mushroom Gravy
The beer in this stuffing recipe enhances the wild mushrooms, creating a deep, earthy flavor.
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Source: Homebrew Chef
03/22/2009
Nathan Beriau's Lobster Stuffing
A classic East Coast take on a Thanksgiving mainstay, lobster stuffing may steal the show from the turkey, but we can't deny the merits of its sweet and luxurious flavor.
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Source: Portland Press Herald
03/21/2009
Triple B Brussels Sprouts
In this triple threat recipe Brussels, bacon, and bourbon deliver a bold, smokey side dish.
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Source: Seattlepi
03/20/2009
Julia's Cranberry Chutney
Tart Granny Smith apples work in tandem with cranberries, creating a tangy relish that adds a great punch to any sandwich of turkey leftovers.
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Source: Star Chefs