Thanksgiving
2220 recipes found
Lemon Bars With Olive Oil and Sea Salt
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you’ll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
Whiskey-Soaked Dark Chocolate Bundt Cake
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
Dark Chocolate Dipped Candied Citrus & Lemon Slices with Vanilla Infused Sea Salt
Chocolate Dipped Lemon Slices recipe: Because it's citrus season. And EVERYTHING is better dipped in chocolate! Delicious!
1 Min Chocolate Mug Cake - Eggless
Chocolate mug cake made in microwave in just a minute
Cauliflower fritters
crisp and Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
Mashed Potato Gnocchi
Why do we always make WAY too many mashed potatoes? Here is a crazy idea. Turn those leftovers into a tart gnocchi recipe by poaching them in white wine.
Rabbdi (Indian Milk Pudding)
It can be difficult to find Indian desserts with milk, but this rabbdi recipe (Indian milk pudding) is a classic Indian treat served on chilly winter evenings.
Almonds chocolate barks, a.k.a. Turrón
Guilty-free chocolate bark made from cocoa butter, chopped almonds, organic dark chocolate and chia seeds. A healthy version of the traditional Spanish sweet for Christmas.
Moong daal Bhajiya /lentil fritters
This recipe makes crispy fried nuggets, or fritters, with yellow lentil, fresh fenugreek and potatoes. Wash and soak moong daal for about 3 hours. Grind daal.
Whiskey Caramel Sauce
A simple 5-ingredient caramel sauce recipe made boozy with a splash of whiskey, this caramel is perfect for holiday gifting or serving over cake or ice cream.
Mushroom Risotto With Peas
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
Apple Butter: Small-Batch, Slow-Cooked
This is the recipe for small-batch apple butter is for when you over-bought on apples last weekend and just can't eat another caramel-dipped slice.
Endive with Pear, Walnut + Goat Cheese
A snack bite recipe for Endive with pear, walnut + Goat Cheese. The sweet nutty mix is exquisitely paired with savory goat cheese. Perfect for any occasion.
Raw Cranberry Chutney
Did you know raw cranberries can taste really good and are super good for your health! This holiday inspired recipe uses raw cranberries, orange juice and zest, jalapeño, and maple syrup for sweetener. This sauce gets better over time, so make sure to let it marinate at least overnight before serving.
Apfelpfannekucken (Dutch Apple Pancakes)
Many years ago my sister Corrine put together a "Favorite Family Recipes" book and included this recipe. This has become our Favorite special breakfast, brunch, community dish. I have tweaked the original to suit my tastes.
DIY Everything Bagel Croutons
I'm getting more comfortable in the kitchen. This time, I thought, "hey, I have stale bread, why not make Everything Bagel Croutons recipe?" And so I did.
Lemon Roasted Chicken with Stoemp (Belgian Mashed Potatoes)
This lemon roasted chicken recipe is flavorful, tender and insanely succulent. With just a whole lemon, a pinch of salt and a drizzle of olive oil, you will probably have the best roasted chicken ever! For a perfect meal, serve it with the popular Belgian side dish, stoemp (mashed potatoes + root vegetables).
Butternut Squash Fries
Sweet and rich butternut squash fries lightly seasoned with salt and fresh parsley. Crispy on the outside and soft on the inside, these fries are perfect for the fall season.
Panzanella of Plenty
Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family.
Roasted and Whipped Bone Marrow
This is my favorite simple way to prepare bone marrow—the herbs add a little freshness and whipping makes it look slightly more presentable than it does fresh out of the oven. Spread it on toast, cook eggs or roast vegetables with it, or let it melt over your steak while it’s resting. If it’s the main event and you’re just spreading it on bread, some acid (like a squeeze of lemon or a splash of vinegar) will help cut the fatty richness.
Bacon and Gruyère Green Bean Casserole
This version pays tribute to the classic green bean casserole but upgrades its components. The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
Braised Brussels Sprouts with Balsamic Vinegar and Soy Sauce
You know that time when you had that meal, and there was something that you never thought you'd like which turned out to not only be a revelation, but also was something that you just couldn't quite recreate, no matter what you tried? Having never liked Brussels sprouts in my life, I rocked up at a food-by-donation lunch and was served a scoopful of them by a congenial hipster lady, and I was too polite to say no. They were unforgettably good. Years later, I've landed on a "recipe" which ain't it, really, but it's close enough for me.
Apple and Onion Schmaltz
This schmaltz recipe is made from apple and onion cooked in chicken fat and then whipped until fluffy. It’s amazing spread on just about anything.
Microwave Biscoff Fudge
This is the best, easiest Biscoff Fudge recipe you will ever make! It serves a huge crowd, is everyone's favorite, and is crazy simple to make. Allergy free.