Holiday Recipes and Menus Published Dec 01, 2010 10:00 AM Food This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina. See this Recipe Todd Coleman SHARE Visit SAVEUR’s Ultimate Holiday Guide for the finest recipes, including ham, desserts, hors d’oeuvres, cocktails, cookies and much more. 128 pasta gnocchi 125 We couldn’t resist creating a menu of our staff’s favorite Thanksgiving recipes—from Louisiana-style spinach madeleine and cheddar cheese biscuits to family heirloom recipes such as apple, sausage, and sage stuffing and Van Valkenburg hot slaw—updated with new classics including an autumn panzanella, sage-brined turkey, and brown butter walnut pie with sour whipped cream. This crowd-pleasing spread definitely has something for everyone. Get the full menu » Cedar-Smoked Salmon UNITED STATES You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon. On board a friend’s boat in Alaskan waters, we improvised this method with strips from cedar logs. Back home, we substituted shakes of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores). Art Resource New York Cocktail This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail » Chocolate Cream Pie A crunchy crust and pudding-like filling make this pie a standout. Maura McEvoy sweet fine day Ben Fink Bananas Foster Milkshake Caramel and rum are perfect partners for bananas in this thick and creamy milk shake, a riff on a classic New Orleans dessert; we got the idea for the shake from our friend Drew Curren, chef of 24 Diner in Austin, Texas. You can substitute a porter beer for the rum, if you like. Malted Caramel Shake Indulge in a creamy, frosty blend of caramel and vanilla. Vanilla Banana Black & White Milkshake This recipe for a chocolate and banana layered shake is based on one in Thoroughly Modern Milkshakes (Norton, 2009) by Adam Ried. Get the recipe for Vanilla Banana Black & White Milkshake » Chow/ Kate Ramos André Baranowski André Baranowski André Baranowski Pumpkin Pie with Brown Sugar-Pecan Crust The crust is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. Plus, this pie is naturally gluten-free. André Baranowski Filet a Salmon It’s easy, and worthwhile, to filet your own salmon: not only is doing so far more economical than buying presliced filets, but the practice gives you access to all the tasty, overlooked parts of the fish, such as the belly, head, and collars. See How to Filet a Salmon » Mulled Apple Cider Steeped in cinnamon and cloves, this nonalcoholic potion lends a warm, fragrant note to chilly nights. Get the recipe for Mulled Apple Cider » Cobb Salad Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on. French Apple Tart By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart. Henry C. Ramos’s Gin Fizz A mix of orange flower water and gin gives this venerable New Orleans cocktail a floral character with hints of juniper, while an egg white and heavy cream give it frothy body. The longer you shake the cocktail, the frothier it gets. See the recipe for Henry C. Ramos’s Gin Fizz » Caitlin Santomauro Horchata with Chocolate and Pumpkin Seeds Horchata, a cool, creamy drink popular across Latin America, is frequently made from ground almonds and rice. This decadent adaptation, spiked with cinnamon and dark chocolate, tastes rich and nutty and makes a delightful liquid dessert. Book Club Sangria This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s. Chico This drink takes its ruby color from blackberry liqueur. Christopher Hirsheimer Strawberry Milk Shake This recipe is based on one in Thoroughly Modern Milkshakes by Adam Ried. SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version. See the recipe for Pumpkin Pie » André Baranowski The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas. Though toddies can be prepared with practically any alcohol, David Wondrich (an expert on the history of the American cocktail) makes a case that pot-stilled spirits, such as cognac, single-malt scotch, and some dark rums, ryes, and bourbons (like Woodford Reserve), produce the best results. See the recipe for Hot Toddy » Tex-Mex Michelada Lime juice, Worcestershire, and hot sauce add kick to this spicy lager refresher. Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes » André Baranowski Watermelon gives the Silver Coin Margarita, from Austin’s Fonda San Miguel, its refreshing kick. We recommend using Herradura Silver Tequila. Michael Kraus Kentucky Club Margarita This elegant shaken margarita is more tart than sweet. Glogg This traditional Swedish Christmas punch–spiked with red wine, port, and vodka–is not for the faint of heart. Our version, from noted chef Marcus Samuelsson, was inspired by his memories of the glogg his grandmother made in her kitchen in Goteberg, Sweden. See the recipe for Glogg » Russell Kaye Sweet Iced Tea Throughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours. Get the recipe for Sweet Iced Tea » Christopher Hirsheimer Sidecar This classic cocktail was likely invented at Harry’s New York Bar in Paris, circa 1931. See the recipe for Sidecar » Christopher Hirsheimer Reed Davis André Baranowski Melanie Acevedo Classic Mint Julep According to cocktail historian David Wondrich, mint juleps were originally made with cognac. Bourbon was probably adopted as a substitute by Southerners after the Civil War. See the recipe for the Mint Julep » Back to Juleps for the Kentucky Derby » Andr¿ Baranowski Simply Recipes Giuliano Hazan MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.