Thanksgiving
2220 recipes found
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
Tkemali is a condiment eaten with meat in Georgia & Azerbaijan. My grandmother made hers with cherry plums. I substitute cranberries for the plums in my recipe.
Homemade Pumpkin Purée
Homemade Pumpkin Purée is super easy and the little bit of extra effort is well worth it.
Chocolate Soufflé With Candied Squash
In this intensely rich recipe, you’ll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It’s the perfect chocolatey finish to a feast.
Jean-Georges Vongerichten’s Squash on Toast
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
Spa Drink
I'm not a fan of cocktails that involve syrup or simple sugar cause they give terrible hangovers, but this Spa Alcoholic Drinks recipe perfectly walks the line.
Wine-Poached Pears Baked in Custard Cream
I wanted a simple homey dish of pears baked in cream. I flipped through Martha Stewart's Pies and Tarts: a pear tart provided the basis for the poaching liquid. I had an open bottle of wine to use up. There wasn't nearly enough in there--is there ever?-- so I opened a second bottle of same. This in itself was cause for celebration, so I raised a glass and sampled some. Immediately things fell into place--oops! I forged tipsily ahead. For the cream sauce I referred to a new book on my shelf, Gâteaux from the Fait Maison series for a sort of crème Anglais, sans eggs. Here is the happy result. Let me know how you like it!
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Bacon With Mixed Nuts
Four Ingredient Strawberry Martini
I had to attempt to make this strawberry martini recipe from Lure Fishbar in NYC. I accidentally may have ordered two because it was perfectly sweet and delish.
PIZZZZZAAAA
Its the classic
Three Rustic Levain Batards
This Batard recipe is based on a levain made from unbleached wheat AP or bread flour plus water. It requires kneading but can be made in a relatively short time.
Effortless Oven-Roasted Corn on the Cob With Husks
Not only is this oven-roasted corn on the cob with husks recipe easy and mess-free, but it tastes exactly like corn should taste: yellow kernels of candy.
Negroni
This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cocktail cold. This recipe came to us from Jim Meehan, a bartender and an owner of Please Don't Tell, a speakeasy in the East Village.
Green Beans + Chestnuts Sauteed in Duck Fat
Every year we celebrate my friend Jayme's birthday with French bistro themed meal. Two years ago I attempted duck confit. Two auditions later I had a lot of duck fat and no main course. I punted and planned to make rack of lamb and daupinoise gratin. But what to serve as a vegetable? I got really hung up on this. Artichokes, too messy. Asparagus, uninspired. Brussels sprouts, last years news. Spinach, wrong texture. Broccoli, yawn. Zucchini, bigger yawn. I wanted green beans but not just regular old green beans or even green beans almandine. Wait, green beans almandine, then it popped into my head ‘What about green beans with chestnuts?’ Then it grew ‘What about green beans with chestnuts sauteed in the leftover duck fat?’ It has been a regular visitor to our table ever since. And as one guest said at the end of the birthday dinner 'Morgan, I'm convinced everything should be sauteed in duck fat.'
Roasted Bananas with Maple-Bourbon Sauce
This is a Dessert recipe that is warm, filling, energy-boosting & delicious. Bourbon & Maple were made for each other but you can also use rum for the Sauce.
Smoky Garlic Chives, Squash and Bacon
Quick and easy stir fry. Kouza squash is my preferred squash for this dish but yellow squash and zucchini are fine substitutes.
Spice Quintet Hot Chocolate
So, this recipe is pretty genius, and probaly the best homemade (or store bought), hot chocolate you'll ever drink.The best thing about it (besides the amount of real chocolate) is, that the recipe is not for one serving only. It makes a whole batch. Depending on how big your chcolate craving and cups are, you'll get 6-10 servings out of the recipe. You just take a tablespoon full and stir it into hot milk. Done! It keeps in the fridge for up to a week. With only two main ingredients it's super easy and you can substitute the spices with your favorite ones. Although this spice quintet really sets the tone.
Rejuvenating Pure Carrot Soup
A perfect example of "less is more". Carrots abound at the greenmarket these days, and I wanted to create a carrot soup. A dear friend, and former chef, gave me a few tips on how to turn humble carrots - still dark with dirt - into a dynamite soup. It's all in minimal ingredients, careful cooking, and a few accessories at the end. Hope you enjoy.
Sinful Roasted Acorn Squash
I love to eat acorn squash during the fall. While it is delicious roasted with just a bit of salt and pepper, it's nice to add a bit of flair every once in a while . . .
Fragrant Kumquat Marmalade
Adapted from the recipe for Kumquat Marmalade in Alice Waters' book Chez Panisse Fruit, I used my favorite white wine as the cooking liquid. It smells amazing.
Apple, Carrot, and Parsnip Soup
I know there are dozens of root soup recipes on this site, but the happenstance nature of this soup's creation prompted me to encourage others. I made a roast chicken earlier this week, and after 3 days of leftovers there were still a few roasted carrots left in the roasting pan. I combined these, a few roasted garlic cloves that were hiding in the cavity of the chicken, and a few more carrots and a parsnip from the fridge. A half apple was sitting on the counter, and so that and another whole apple got thrown into the mix. In this photo I added a hodgepodge of inclusions - Dukkah, pepitas, AND some parmesan cheese. But the soup is really good on its own.
Brandied Cranberries
These are great on their own, as a salad topping, or in cocktails. I love to make a Cranhattan using the brandy liquer the berries soak in. Just replace the sweet vermouth in with the soaking liquid, and garnish with the cranberries.
Five-minute Cranberry Schmutz
I threw this together with what I had on hand on Thanksgiving morning this year. Alongside a Thanksgiving (or Christmas) turkey or smeared on sandwiches, this five-minute, four ingredient cranberry schmutz was a little tart, a little sweet, and exactly perfect. I’m putting a little schmutz on a pumpkin muffin for breakfast, too. If there were ever a reason to stop sliding that factory cranberry sludge out of a can, this is it.