Southern/Soul Food (10)
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
This earthy salad can be served warm or cold.
The humble, dependable turnip may surprise you with its sweet warmth.
These buttery, nutty vegetables are the perfect autumn side dish.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
Don't try to make this elegant soup with Halloween pumpkins. Try try kabocha squash, Cinderella, or cheese pumpkins.
The ''yams'' in this recipe are actually orange sweet potatoes.
Fresh succotash is an American classic.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.