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Narrow Results You've Selected: No Cook Thanksgiving Recipe Remove all Source Saveur (17) Cakespy (1) Huffington Post (1) NPR (1) Sassy Radish (1) Show all... Taste Book (1) Difficulty Easy (18) Main Ingredient Vegetables (10) Fruit (4) Whiskey & Bourbon (3) Cheese (2) Beans (1) Show all... Gin (1) Nuts (1) Rum (1) Shellfish (1) Turkey (1) Vodka (1) Wine (1) Course Side Dish (9) Salad (8) Appetizers (4) Beverages (3) Condiments and Sauces (2) Show all... Dessert (2) Main Course (1) Cuisine American (13) Jewish (3) Kosher (3) Middle Eastern (3) Eastern European/Russian (2) Show all... Gluten-Free (2) Vegetarian (2) Greek (1) Southern/Soul Food (1) Vegan (1) Season Fall (11) Spring (9) Summer (9) Winter (4) 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 = "Topic:Recipe"; var omni_prop8 = "Technique:No Cook,Occasion:Thanksgiving,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 11/21/2012 Fresh Cranberry Relish This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples. Issue #151 02/13/2012 Tuică De Prune (Fermented Plum Brandy) Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy. Issue #145 02/12/2012 Secărică (Caraway Brandy) In Transylvania, it's not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca. Issue #145 09/10/2011 Salade de Pois Chiches (Chickpea Salad) This bright, slightly spicy salad is great served with roasted chicken. Issue #141 09/10/2011 Techina (Tahini Dip) Brightened with lemon and garlic, tahini becomes a bright, creamy dip. Issue #141 09/10/2011 Za'atar Dip The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita. Issue #141 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 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 11/16/2007 Horseradish Applesauce Fresh horseradish and homemade applesauce makes this recipe especially delicious. Issue #22 01/27/2007 Marinated Zucchini and Green Bean Salad The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue. Issue #5 11/23/2012 Pear and Apple Cocktails Embrace the flavors of autumn with one of these 13 libations—from a whiskey drink sweetened with boiled cider syrup to an effervescent spiced pear collins, each beverage is easy to prepare in large batches and adds a perfect touch to your Thanksgiving celebration. Does Not Apply 11/20/2011 Raw Kale Salad with Lemon, Pecorino, and Currants In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants. Does Not Apply 10/25/2011 Shredded Brussels Sprouts and Kale Salad A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables. Does Not Apply 12/13/2010 The Volstead This drink was developed by bartender Jeremy Strawn for the restaurant MPD in New York City. Co-owner Derek Koch explains: "I always send this out to ladies who join us for the evening because it's an interesting drink — we have a selection of fruit jars on our bar, this time of year it's raspberries, blackberries, and strawberries, and when you go to mix in all the simple syrup and the fruits it creates this nice puree. When you've mixed it in the shaker with the ice, vodka, lemon, and St. Germain, add it to the Champagne flute and top it with the Champagne, it literally explodes right out of the glass — it just foams like crazy. It's an exciting drink." Does Not Apply 10/12/2009 Pumpkin Pie Milkshake Inspired by John T. Edge's apple pie shake from his book Apple Pie (Putnam, 2004), this recipe calls for a small slice of pumpkin pie, giving a deeper, spicier flavor to this dessert milkshake. Does Not Apply Source: Cakespy 10/08/2009 Spiced Pumpkin Mousse Trifle Smooth pumpkin mousse becomes a lovely dessert when layered with slightly spicy gingersnap cookies. Does Not Apply Source: Taste Book 04/20/2009 Mama Stamberg's Cranberry Relish Sour cream and horseradish turn garnet-colored cranberries into a wild pink mess, but the creamy texture and radish bite make this relish one to remember. Does Not Apply Source: NPR « Previous 1 2 Next »