Thanksgiving
2220 recipes found
Salt-Roasted Pears and Apples with Caramel Sauce
I would like to share a delicious recipe for a Holiday snack or a light desert, which I learned while watching the show “Mad Hungry” a few days ago and made it this morning. I did not have Bosc pears and roasted 7 small Anjou pears. They came out perfect and since I was left with all the salt and inspired by the result, I decided to roast 6 small Honey Crisp apples and even 1 Kiwi, which were starring at me from the fruit vase. As you can see in the photos, it is a fantastic and versatile recipe not only for pears. Thanks’ to Lucinda.
Drunken Grapes
Less a recipe and more a suggestion, this came from a Greek friend who liked to entertain. Is it a snack or a drink? You decide. Watch out - they sneak up on you!
Anchovy Puffs
I've beeen making these for so long I barely recall where I found the recipe - I think it was an old Bon Appetit (c. 1978ish?) The original recipe couldn't have been simpler - 3-ingredient dough and a tube of anchovy paste. I decided I could improve on the anchovy paste a little. Best part is they freeze really well and can just be popped into a hot oven for 8-10 minutes and voila! Everyone who has ever tasted these wants more, even those who profess to hate anchovies! They are the perfect blend of salty, creamy, puffy and are indeed a single bite.
Orange Blossom Candied Cranberries
This recipe makes bright, orange blossom candied cranberry gems that look beautiful in a glass bowl, and are so easy for your guests to pop in their mouths.
Boiled icing (aka Italian meringue)
An old standby also known as an Italian meringue, there are many uses for boiled icing including the Cinnamon Balls we make at Passover (use food52 recipe search to find my recipe). - olinsloan
Genius Cauliflower Soup From Paul Bertolli
This cauliflower soup recipe for creamy, incidentally vegan cauliflower soup from Paul Bertolli comes together easily, deliciously, and without cream.
Pesto Pizza Crostini
Admittedly a bit plebian, this creation was borne from a long-ago 1980s (!) evening that featured too many cocktails...followed by the return home to an almost-empty fridge. Comfort food: salty, creamy, savory, crunchy. No regrets the next morning.
Vanilla Bean Applesauce
A simple applesauce gussied up with vanilla beans. This apple sauce can be canned using a water bath canner, but it never lasts that long in my house! It does make a really great gift and my in-laws request as soon as fall hits. It can easily be doubled, just make sure to use a very large, wide pan.
Marie's Roasted Almonds
For as long as I can remember, my mom has been making the most beautiful pan roasted almonds at Thanksgiving and Christmas. They sit in a beautiful bowl during cocktail hour and before you know it, you've eaten a few too many handfuls. These do take a bit of effort for roasted nuts, but the results are well worth it. I like them served a bit warm.
Rosé Mango Mimosa
This rosé mango mimosa recipe is delightful, light, fruity, and a fresh summer breeze in the midst of Autumn. It's also a great compliment to ham and pumpkin.
Apple Bourbon Bundt Cake
A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, tastes like autumn and is great any time of year. Bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days as a snack. You also can serve it, toasted, with cream cheese for breakfast or brunch. If you soak it with bourbon, it will be sweeter and smoother; the rye will make it more tangy and brighter. But any liquor that you like will work, particularly the brown ones, which go with the warm flavors of nuts and spices. A small nip of the same spirit used in the cake would go well alongside it.
Mashed Potato Korokke
This Mashed Potato Quenelle recipe is my favorite way to utilize leftover mashed potatoes. This is an easy recipe you can do at home, with basic ingredients.
Braised Carrots With Cumin and Red Pepper
This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren’t real, but, convenience aside, they often lack true carrot flavor.
Caramelized Turnips With Capers, Lemon and Parsley
Cauliflower With Curry Butter
These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables so flavorful they could nearly double as condiments. So, cut cauliflower into the tiniest florets possible. This takes a little longer, but the results are worth it. You get something delicate, which is not a word usually associated with this vegetable. Cook the florets briefly, then toss them with a little curry-flavored butter, some chives and a squeeze of lime.
Honey Bear Hot Cider
Community Food and Juice in Morningside Heights sells The Barnard Bear, a seasonal drink featuring hot apple cider, lemon juice, fresh mint, and honey. An inspired take on hot apple cider! It tastes clean and a little medicinal. I changed the name to be more descriptive. For some reason it reminds me of the honey bear dispenser I longed for in my childhood. We were on a budget and always bought the five pound plain jar. This would also be good with pear cider and ?maybe rosemary.
Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
This easy dry-brine turkey recipe (AKA Judy Bird Dry Brine) comes out perfectly juicy & crisp, with none of the sponginess that you get with wet-brined birds.
Abuelito's Super-Special Punch
I promise, this Special Punch recipe will make you very popular with kids of all ages. For an adult version, try adding a hint of rum. Cheers!
Isabelle's Cognac Punch
This recipe comes from my boyfriend's mother, Isabelle. I originally asked for her spiced wine recipe for this contest, which I tried last Christmas, ladled from a pot heated over the wood-burning fireplace in their family room. She told me that she didn't really have a written recipe for her spiced wine; it was just a little of this and a little of that, but offered me her Cognac Punch instead. Since she comes from Cognac, it feels extra authentic. This punch would be great for any holiday party, because it looks and tastes so festive!
Cranberry Apple Sparkling Punch
This punch is very easy to assemble, and can be enhanced with a nice cranberry or apple sorbet if you want to make it very festive. I highly recommend Jeni Bauer's Cranberry Royale Sorbet from her book, JENI'S SPLENDID ICE CREAM AT HOME.
Cranberry Sauce with Rosemary and Pear Brandy
I have made a cranberry sauce with rosemary from Fine Cooking for years. Today, with a batch of fresh, local cranberries, I decided to change up the recipe to include pear brandy, although I suspect apple brandy would taste just as good. I used lemon zest to brighten up the sauce, and I am happy with the brightness and fresh taste. Hope you agree!
Blood Orange and Ginger Punch (Cocktail)
Blood Orange juice & Ginger ale are paired with lime and, for the adult version, liquor, vodke or rum, to create this wonderful Cocktail recipe. Cheers!
Apple Rye Moonshine Punch
This recipe is fall in a tumbler. Rye Moonshine gets your blood running hot, two kinds of Apple cider sweeten & spice it up, and bitters give it depth. Cheers!