Thanksgiving
2220 recipes found
Jicama Stack
This recipe is proof that good things come in quick packages. Jicama matchsticks tossed in lime juice and any seasoning or rub mix in your pantry and then stacked jenga-style. I used togarashi - a Japanese seasoning made from red pepper, orange peel, sesame seed, seaweed and ginger - but you could use Mexican, Chinese, or BBQ rubs. The fact that the knife cuts are uneven makes it that much more fun to play!
Holiday potatoes
I call this holiday potatoes because it's delicious enough for special occasions as well as easy and good for making in large batches. It's one of those serendipitous recipes that sort of created itself, and as a result, doesn't require exact measurements. I also like to make a version with russets peeled and cut smaller as breakfast potatoes.
Chocolate Chip Cookie Dough Sandwich
Vegan, and gluten free chocolate chip cookie dough filling to be eaten between cookies, after hours, or with a broken heart.
Pear Vodka Martini
Delicious pear nectar is mixed with pear-infused vodka, simple syrup, and a squirt of fresh lemon juice. This pear vodka martini is juicy, simple and fruity.
Caramelized Cauliflower
Pan-frying cauliflower brings out the natural sugars and caramelizes them, giving this side dish recipe a sweet, nutty flavor. Season with red pepper flakes.
Go-To Brussels Sprouts
The name says it all – one of my favorite ways to prepare Brussels sprouts, as it's quicker than roasting, taking just a few minutes. When I need to do advance prep, as for example when these are part of a somewhat involved meal, I brine my prepared Brusslies for a few hours (or even a few days) in a quart of cold water - or enough cold water to cover by at least an inch -- to which I've added two or three hefty pinches of salt. It preserves the color nicely without making the outer leaves mushy (a downside of blanching them). I picked the brining trick up from the 1943 "Joy of Cooking." Mrs Rombauer never lets me down. I hope you enjoy these. ;o)
Sole “en Papillotes” with Anchovy Brown Butter Sauce
Inspired by a dish described by Joseph Wechsberg in a magazine article written (I think) in the 1950s. The sauce can also be used with sautéed or grilled shrimp. So simple to make, so easy to love. I do hope you like this. ;o)
Springy Fennel Side – with Cool Weather Variation
Light, citrusy, perfect alongside an Easter ham or, when the days lengthen and the evenings are warmer, packed in a basket supper. Enjoy! ;o)
Gulab Phirni or Rose flavored Indian Rice Pudding
This is an Indian style rice pudding flavored with saffron and rose petals. It is traditionally served in pots. This recipe is delectable!
"Nut" Another Breakfast Shake
Breakfast shakes are oh so delicious and you can be so creative with them. This one is a very almond-y shake and I love it! Almonds are my favorite nuts and I try to incorporate them in my meals as much as I can. Did you know.... A fistful of raw almonds (~7) a day are good for your heart, brain function, has the good fats (monounsaturated fats), calcium, fiber and magnesium. I like to call them the alpha nut!
Banana-Date Drink
My mom loves making this drink for a mid-afternoon snack. I also enjoy it for breakfast because it really fills you up. Its simple and fast and super delicious! The best part is that it does not need any extra sugar because the banana and dates sweeten the drink perfectly. The hint of cardamom and nutmeg takes this drink to another level! Its almost has a chai like flavor to it.
Browned Butter Brussels Sprouts
Browning the butter before tossing with the cooked Brussels sprouts gives this side dish a nutty flavor. When browning the butter be sure to watch it carefully since it goes from brown to burnt in no time flat. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/browned-butter-brussels-sprouts
Garlicky Creamed Wild Onions
This wild onion sauce recipe is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, like pasta or meat.
Addictive Ume Plum Vinegar Salad Dressing
This ume plum vinegar dressing recipe is fruity, sharp, and delicious. Use the Ume vinegar sparingly; a little goes a long way for a highly addictive sauce!
Vegan Vanilla Cashew Cream
When travelling in America last summer I came across cashew milk, which I can’t find anywhere here in the UK, and it was the creamiest tasting plant based milk I have ever come across. Which got me thinking, I can just make this at home, cashews are easy to get, and nut milks are so easy to make. I’ve used cashews in dairy free cheesecake recipes before, and I’m a big fan of the cashew ice cream they sell in our local organic shop, and they certainly don’t lack in gorgeous creamy texture. Also the great thing about making milk with cashews, is that they are so soft after soaking, that they just melt into the water when blended, which saves you having to strain any pulp afterwards. Keeping all the nutty protein and fibre goodness all together in a great tasting drink. So naturally I thought, adding less water makes a delicious, dairy free and vegan cream. This is such a versatile little creation, and works amazingly in so many different recipes. I have been using it in equal parts to cream as a substitute in recipes without any trouble, and feel great knowing that I am adding a good dose of healthy fats and quality protein to recipes that were previously full of empty calories.
Salted honey and rosemary roasted walnuts
A delicious sweet and salty snack to impress your guests with at your next cocktail party
Coconut milk risotto (Arborio rice pudding)
Salt and Vinegar Hash Browns
I heard salt and vinegar and applied it to breakfast -- and hash browns seemed like a good option. I'm not a huge hash browns fan, but I do like them if they're very crispy on the outside, cooked but not mushy on the inside, and very thick so you get good textural contrast. Adding salt and vinegar really bumps up the flavor a notch.
Beet-Cured Salmon
I learned a similar recipe to this delicious beet-cured salmon recipe when I was in culinary school. It's fast, easy, and makes for a stunning presentation.
Rosy Raw Brownies
This sumptuous brownie recipe uses Rose and Chocolate, making it a perfect treat for Valentine's Day.
Green Beans Almandine
This side makes a great bring-along to a Turkey Day feast or for a cool autumn dinner at home. After the beans are cooked in the water and drained, they can be placed in an airtight container and refrigerated up to 24 hours. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/green-beans-almandine
Butternut Squash Risotto
A delicious and creamy butternut squash risotto.
Crazy Good Fried Roasted Potatoes
When a really great re-purposed leftover merits making in its own right, give it the respect it deserves. Enjoy! ;o)
Sweet Potato Cakes
Use left-over mash potato (sweet or white) that's been chilled for at least 24 hours for best results. Serve with butter as a snack or on the side of a fry up. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/sweet-potato-cakes