New York Times (4)
Food Network (3)
My Recipes (2)
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
This is a Kentuckian version of the Thanksgiving staple.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
The cranberries add a nice tangy twist to otherwise ordinary applesauce.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Corn bread frquently shows up in stuffings, like this one, from the South.
This extraordinary, freshly made treat comes from Guy Savoy.
The ''yams'' in this recipe are actually orange sweet potatoes.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
This delectable French dessert pairs beautifully with pumpkin ice cream.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
This was one of author R.W. Apple Jr.'s favorite Thanksgiving pie.