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The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
This classic American recipe uses a bit of cracker trickery.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
This gently spiced sandwich is a unique and tasty way to serve turkey.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
This is a Kentuckian version of the Thanksgiving staple.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
We recommend using the best quality cheese available for these savory little homemade crackers.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
The humble, dependable turnip may surprise you with its sweet warmth.
Served warm with butter, these flaky rolls are sure to please your guests.
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.