6 Bittersweets (1)
I Shot the Chef (1)
Kalyn's Kitchen (1)
Southern/Soul Food (14)
The cranberries add a nice tangy twist to otherwise ordinary applesauce.
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.
Capon with sage stuffing makes a nice change from holiday turkey.
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
This dish, named after a now deceased member of the Sabbathday Lake community of Shakers in New Gloucester, Maine, may also be made with leftover boiled potatoes.
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 recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
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.
This Cantonese-style duck often shows up at our friend's Chinese-American Thanksgiving table.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Any cooked filling may be added to this pie shell.
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.