Thanksgiving
2220 recipes found
Aioli With Roasted Vegetables
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Butternut Butter
To cut down on stove top time and to give it that full bodied roasted flavor, I roasted the butternut squash before pureeing. Mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup, this is clean recipe that tastes great on crackers, mixed into yogurt, or to eat by the spoonful. It's wonderful paired with plain chevre. Gift a jar of butternut butter with a crusty loaf of bread, homemade graham crackers, or goat cheese and crackers.
Crispy Vegan Coconut Bacon
This recipe makes savory, smokey and slightly sweet vegan "bacon" easily made from unsweetened coconut flakes. It calls for agave nectar and tamari.
Masala Moscow Mule
My first taste of the Moscow Mule was from Amanda Hesser's Recipe on the site, and Its my favorite! My twist is using a Vodka infused with Masala Chai spices.
The Filthiest Martini (with Dill Infused Vodka)
If you're a fan of dirty martinis, or pickles, or even filthy martinis, then you will absolutely love this Dill Infused Vodka cocktail recipe. Cheers!
Roasted Potatoes with Green Sauce
When it's cold out, I crave potatoes and warming comfort food. This recipe for roasted potatoes and sauce is perfect served alongside a winter roast.
German Spaetzle Recipe
My father and his parents were born in the small town of Schwäbisch Gmünd in Germany, and because of that I have been lucky enough to enjoy real German food right here in Los Angeles all my life. My Oma (grandmother in German) who is going on 96 was kind enough to share some recipes before her memory started to fade. Here is a real authentic German Spaetzle recipe that can be accompanied with a heavy dish like Rouladen or can be smothered with butter and a white cheese of your choice (my favorite is Danish Butter) for a simple meal. It requires a Spaetzle maker that can be found on Amazon or any other specialty kitchen site. I have heard that you can use a colander, ricer or just slowly pour it using the back of a spoon but I have not tried those methods (and heard some make a mess) so I recommend getting a Spaetzle maker for $6! My family has 2 makers and we used a not so common looking one when taking the pictures but its the same method for all.
Apple Peel Bourbon
The idea for this drink comes from Tara Duggan, who wrote about apple peel-infused bourbon, spiced with a bit of cinnamon and clove, in her cookbook, Root to Stalk. (Get the recipe here: https://food52.com/recipes/31446-apple-peel-bourbon.) It's perfect for strangely hot fall days when Mercury is in retrograde and you want to simultaneously pick apples and sit on a beach somewhere with a cool, fizzy drink. I'm in love with the idea of a cold fall-spiced drink -- it's as good a reason as any to peel a bunch of apples and stock up on ginger beer.
Pumpkin Lemonade
This Pumpkin Lemonade recipe is a refreshing, unexpected way to use up that extra bit of leftover pumpkin puree! Garnish with cinnamon or nutmeg. Serve cold.
Bourbon Street Sour
My friend gave me this recipe but I tweaked her version by adding Italian Maraschino Cherries (Luxardo is a good brand and it makes a world of difference), some of the Maraschino Cherry juice, and switching the whiskey out for bourbon (because it was what I had at the time)... and let me just tell you, it came out to be the most amazing Sour I have had!!! It has nothing to do with New Orleans but I just thought the name was creative. Great for holiday parties!
Indonesian Cauliflower curry
Cauliflower curry cooked in coconut milk and mild spices
Spaghetti Squash
Oven Roasted Spaghetti Squash
Cinnamon Cashew Butter
Cashew Butter with Hints of Fresh Ground Cinnamon and Vanilla Extract.
Scallion Dry Ramen
Practically bare naked, the scallions are completely transformed into sweet bits of caramelized umami by the frying, and believe me (for your own benefit) when I say that this is simplicity at its best.
Sauteed Brussel Sprouts with Shallots and Proscuitto
This recipe came out of a need to get at least one dairy free side onto the holiday table! I had recently found out I was highly lactose intolerant and my family members were still having trouble wrapping their brains around all the many ingredients that would get me into trouble. This recipe is delicious, quick and easy - perfect for a weekday or a holiday where the cooking never seems to end!
Bread Dahivada
Instant and healthy version of dahi vada made with bread - Easy, fat free and No cook Recipe with left over bread
Lemon Rice
Simple and flavourful peanut and lemon rice-.It is very flavourful and can be made with either left over boiled rice or fresh boiled rice. Its a dry preparation so a good recipe to use for lunch boxes and as a travel food
Dukkah Dusted Lavash Crackers
I came up with the idea for these when I was making pita chips for a large party a few years back. Splitting the pitas and then brushing with olive oil just seemed to take forever. I was asked to make the same appetizer a week later, so when I was in the store looking at the pita and thinking how "pita" described perfectly what it's like making pita chips for 30, I noticed the lavash right next to them. Inspiration struck, I came up with this much easier alternative, and I haven't made a pita chip since. I like using my own dukkah blend, or za'atar made with fresh thyme, or a bit of both. These bake up best on a preheated baking stone in a screaming hot oven, so I typically make these right before or right after making pizza or artisanal bread. If I'm not interrupted and can get a good rhythm going, I can cut and prepare one lavash while another is baking in the oven (2-3 minutes), so a big batch using 6 lavash takes less than a half an hour to prep and bake. I hope you like these. ;o)
Balsamic Mushroom Glaze
You are going to love this mushroom glaze recipe. This glaze is perfect to top steak, vegetables, rice, and potatoes. It's rich, wonderful, and versatile.
Milk Halwa
Sweetened condensed milk, lemon, pistachio and cardamom make this a recipe a sweet and simple halwa dessert.
Mango and mustard sauce
Tangy, sour and pungent mango and mustard sauce-
Microwave Oreo Cake
Try this recipe for an easy, instant microwave cake with just 3 ingredients, done in 5 minutes. You'll need Oreo cream biscuits, fresh milk and fruit salt.
Dill and Pea Pilaf
Flavorful and aromatic rice and dill pilaf
Mango Mint Lemonade
Cool and refreshing drink of mint and mangoes