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These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
Simple and delicious, these tasty puffs are sure to please.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
We recommend using the best quality cheese available for these savory little homemade crackers.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
The cocktail pioneer "Professor" Jerry Thomas called this "a capital punch for a cold night." We couldn't agree more.
This decadent adaptation of horchata is spiked with cinnamon and dark chocolate, making it a delightful liquid dessert.
This is a popular drink in Milwaukee, where brandy is to Wisconsinites what vodka is to Russians.
Sweet and soothing with a nice little kick, this drink is sure to warm many a heart.
This out-of-the-ordinary rum punch forsakes the standard tropical fruit juices for black tea, lime juice, and nutmeg.
Quick and easy, this is a nice alternative to hot chocolate on those cold days and nights.
This potion isn’t as harmless as it looks. One taste and you’ll understand why.
The martini is a very serious matter—any bartender who can’t make it right might as well throw in his (or her) bar towel.
This lovely hot cocoa is layered with the intriguing flavors of rosebuds, chiles, saffron, cinnamon, and vanilla.
This potent Swedish spiced wine is sure to brighten even the darkest winter night.
Spiced with ginger or mint, this sunny drink is a lovely antidote to chilly weather.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
According to cookbook author Marion Cunningham, baking-powder biscuits are more American than any other food.
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
Served warm with butter, these flaky rolls are sure to please your guests.
Simple and wholesome, these light, airy popovers make a wonderful complement to almost any meal.
From the Hicks’s kitchen in Helvetia, West Virginia, this corn bread is as rustic as it gets.
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Make this flavorful gravy using the drippings that remain in the pan after you've cooked the roast turkey.
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
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.
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean’s Upperline restaurant and an avid home baker.
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
This classic American recipe uses a bit of cracker trickery.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
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 was one of author R.W. Apple Jr.'s favorite Thanksgiving pie.
SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
This extraordinary, freshly made treat comes from Guy Savoy.
This delectable French dessert pairs beautifully with pumpkin ice cream.
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
Buttermilk pie, an American classic, is a forerunner of cheesecake.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
For a traditional Southern pie crust, use a combination of shortening and butter.
This sweet, melt-in-your mouth pecan pie filling—from an old Southern family recipe—is like heaven on an autumn day.
Comforting and subtly flavored, this is a Southern classic.
The trick to making an old-fashioned custard pie is to cook it very slowly and evenly.
Make this cake the way Mama Lou did—with fresh coconut shaved into nice big flakes.
Autumn-ripe pears create a tasty twist on this classic French dessert.
This beautiful dessert is a wonderful way to take advantage of autumn’s bounty.
Any cooked filling may be added to this pie shell.
The ''yams'' in this recipe are actually orange sweet potatoes.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
This delicious recipe is our kitchen director’s secret tactic for keeping turkey’s breast meat from drying out.
The secret to this exceptionally juicy turkey is in the wrap.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
Capon with sage stuffing makes a nice change from holiday turkey.
This is a Kentuckian version of the Thanksgiving staple.
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
This gently spiced sandwich is a unique and tasty way to serve turkey.
Use a roasting bag to lock in the flavor and moistness of the fresh turkey.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
A delicious Chinese take on a traditional American feast.
This Cantonese-style duck often shows up at our friend's Chinese-American Thanksgiving table.
Celery root adds a deep, earthy backbone to this potato recipe.
Cantal cheese, a pungent, aged cows’ milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Our take on the iconic marshmallow-topped holiday concoction.
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
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.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
A combination of smokey bacon, hearty wild rice, and tart cherries makes for a unique salad.
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
When shopping for brussels sprouts, look for small ones that have a bright green color.
This refreshing salad works perfectly as a side dish or an appetizer.
This salad is made with a chile honey giving the green beans some sweet heat.
Fragrant orange flower water perfumes this delicate salad.
A combination of smokey bacon, hearty wild rice, and tart cherries makes for a unique salad.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Refreshing, tangy, and loaded with crunch, this salad makes a delightful addition to a light meal.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
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.
This earthy salad can be served warm or cold.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
This gently spiced sandwich is a unique and tasty way to serve turkey.
This smooth, rich chestnut soup hails from the Auvergne region of France.
Rich and creamy oyster stew is a restaurant classic and a popular Thanksgiving first course in New Orleans.
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.
This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996).
The recipe seems to suggest that the turkey carcass is optional, but we consider it essential.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
No other fruit or vegetable symbolizes autumn’s abundance like pumpkin.
Squash blossoms impart a delicate flavor and color to this delicious soup.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
These buttery, nutty vegetables are the perfect autumn side dish.
This comparatively light green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens and mellows the beans.
Celery root adds a deep, earthy backbone to this potato recipe.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
When shopping for brussels sprouts, look for small ones that have a bright green color.
Cantal cheese, a pungent, aged cows’ milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Our take on the iconic marshmallow-topped holiday concoction.
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Slowly cooking green beans over low heat in a generous amount of butter renders them sweet and tender.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
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 is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
If you can't find fresh corn or don't have your own canned corn, use frozen corn instead.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
Fresh horseradish and homemade applesauce makes this recipe especially delicious.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
Local Maryland cooks add oysters to everything from savory pies and stews to this dressing-a holiday staple around the Bay.
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning.
The humble, dependable turnip may surprise you with its sweet warmth.
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area.
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
The cranberries add a nice tangy twist to otherwise ordinary applesauce.
The fresh mint adds a nice twist to this holiday staple.
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.
Fresh orange and grapefruit juice add zest to this seasonal staple.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
A combination of smokey bacon, hearty wild rice, and tart cherries makes for a unique salad.
Use a sharp cheddar for this classic American side dish.
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
Lots of butter and warm cream make these mashed potatoes irresistible.
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Refreshing, tangy, and loaded with crunch, this salad makes a delightful addition to a light meal.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
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).
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
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