Thanksgiving Recipes and Menus

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Narrow Results You've Selected: Thanksgiving Summer Remove all Source Saveur (34) Difficulty Easy (29) Medium (4) Main Ingredient Vegetables (20) Fruit (4) Bread (3) Cheese (3) Fish (2) Show all... Nuts (2) Shellfish (2) Beans (1) Chicken (1) Eggs (1) Game (1) Tomato (1) Turkey (1) Vodka (1) Wine (1) Course Side Dish (10) Appetizers (8) Dessert (7) Salad (7) Soups & Stews (2) Show all... Beverages (1) Bread (1) Condiments and Sauces (1) Main Course (1) Cuisine American (13) Southern/Soul Food (6) Jewish (4) Kosher (4) Italian (3) Show all... Middle Eastern (3) Mexican (2) Cajun/Creole (1) Eastern European/Russian (1) French (1) Gluten-Free (1) Greek (1) Moroccan (1) Vegan (1) Vegetarian (1) Technique No Cook (9) Bake (8) Chill (6) Saute (4) Broil (2) Show all... Roast (2) Slow Cook (2) Grill/Barbecue (1) Stew (1) Topic Recipe (34) 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 = "Season:Summer"; var omni_prop8 = "Occasion:Thanksgiving,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 03/08/2002 Louise Piper's Pie Shell Any cooked filling may be added to this pie shell. Issue #28 03/04/2002 Green Bean Salad Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993). Issue #26 11/14/2007 Bagna Cauda In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda. Issue #15 05/09/2007 Onion–Cheese Puffs Simple and delicious, these tasty puffs are sure to please. Issue #15 03/08/2007 Anne Coleman’s Pie Crust For a traditional Southern pie crust, use a combination of shortening and butter. Issue #9 03/08/2007 Mama Lou’s Coconut Cake Make this cake the way Mama Lou did—with fresh coconut shaved into nice big flakes. Issue #9 03/07/2011 Orange and Radish Salad Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish. Issue #7 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 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 01/23/2007 Port Sauce Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary. Issue #3 01/23/2007 Cipolline Onions in a Sweet and Sour Sauce The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce. Issue #2 01/19/2007 Squash Blossom Soup Squash blossoms impart a delicate flavor and color to this delicious soup. Issue #1 11/09/2012 Autumn Bellini (Bellini Stagionale) Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this seasonal take on the classic Bellini Does Not Apply 07/10/2012 Olive Oil Quatre Quarts with Chopped Fruit This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor. Does Not Apply « Previous 1 2 Next »