Thanksgiving
2220 recipes found
Latin American Sandwich Cookies - Alfajores
Alfajores are Latin cookies, popular in Peru, it's our version of a sandwich cookie. This recipe is a way to share with my version with caramel filling!
The Final Countdown
A Last Word cocktail, but with Champagne! Win-win.
Weird Yummy Meatballs
This recipe is gonna sound weird, but you have to trust me on this one. These yummy meatballs are seriously one of my favorite things my Grandmama makes.
Matcha White Chocolate Bark with Coconut and Raspberries
Matcha White Chocolate Bark with Coconut and Raspberries. This quick and easy bark comes together in about 15 minutes. Perfect for last-minute gift-giving!
Anchovy Buttered Cabbage
A small plate of handmade northern Italian pasta, bigoli en salsa, that I had at North and Navy inspired this concoction. The salsa originally consists of stewing pounds of white onions with olive oil, anchovies, and white wine until creamy. While it's a no-brainer to sub butter for olive oil, I'm not sure how I ended up using cabbage in place of onions and garlic instead of white wine. Anyhow, it ended up being two of the best decisions I've made in the kitchen.
Quinoa, Oat and Chia Porridge
This is a mixed grain porridge recipe flavoured with Vanilla and topped with Pear. This Oatmeal With Quinoa And Chia is delicious, hearty and good for you!
Roasted Fruit Panzanella
You’ve heard of Panzanella, right? That delightful Italian Salad that combines day-old bread into a meal? I decided to put a sweet (Filipino) spin on that dish by crisping up some Ube bread and Roasted Stone Fruit.
Roasted Squash and Radicchio Salad With Buttermilk Dressing
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It’s satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.
Pastéis de Tentúgal
This is your new favorite sweet! This Pastéis de Tentúgal recipe is a crispy, buttery Portuguese pastry filled with egg custard.
Bolognese pasta
(Freezes very well, to warm in a pan with a little olive oil)
Grandma's Apple Crisp
This is one of my first dessert recipes I ever attempted, and it’s from my wonderful grandmother. She made this with the grandchildren in mind. There’s no oatmeal in this recipe. She knew we didn’t like it.
Stuffed Portobello Mushrooms
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms. Wenz. “To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Vegan Oven Roasted Pumpkin Wedges With Cranberry, Pecan and Chile Pesto
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.
Squash, Eggplant and Tomato Tian
If you’re looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. “It is delicious and so pretty with all of the colors of the rainbow,’’ says Ms. Liberatore.
Candied Fruitcake
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy. And the trick to baking with it is simple: use the good stuff and use it judiciously. Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up. No one would dream of calling this fruitcake.
Artichoke Torte
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.
Lindsey Shere's Baked Caramel Pears
With 5 ingredients and about 20 minutes, you'll have a pure, joyful dessert that looks festive as all get out. You'll love this recipe for caramel-baked pears.
Red Kuri Squash Soup with Crispy Bulgur, Fennel Seeds & Curcuma
This soup is a celebration of all things Fall. A Red Kuri squash soup, that I cook really simply with no particular twist, I don’t feel that it really needs any. I just go creative on the toppings : crispy bulgur with curcuma and fennel seeds, it adds a little depth to the soup. If you like some heat, I recommend also adding a pinch of chili powder !
Twice-Baked Butternut Squash With Cashew Cheese, Walnuts and Cranberries
The dish from Caitlin Galer-Unti, a vegan food blogger, is stuffed with cashew cheese, nuts and cranberries. It would make a great main or side.
Mashed Sweet Potatoes with Clif Family Kitchen Classic Hazelnut Dukkah
Roasted and mashed sweet potatoes are delicious with a generous sprinkling of classic hazelnut dukkah. The Egyptian spice blend adds just the right amount of exotic flavor, complimenting the rich flavor of the sweet potatoes.
Alice's Vintage Candied Cranberries
This recipe appeared in my first book (James Beard Foundation Cookbook of the Year), Cocolat: Extraordinary Chocolate Desserts published in 1990. Here it is again, slightly adapted for clarity.
Kasha Caliente
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer’s father loved kasha and died on Thanksgiving more than a decade ago. Recently, Ms. Richer spotted wild turkeys in her winter vegetable garden. For her, it felt like a message. “It was a magical omen,” Ms. Richer said. The result is this spicy take on kasha, created in memory of Ms. Richer’s parents. The dish is robust enough to eat as a vegetarian main course, but also tempting as a side dish for everyone at the table.
Chocolate Mint Bark
Everyone will be green with envy when they get a taste of this easy and amazing Oreo-infused Chocolate Mink Bark!
S'mores Bark
Hey campers, put down the kindling because you can get your S'mores fix without the fire with this super S'Mores Bark, the perfect combination of chocolate, marshmallows and graham crackers.