Thanksgiving
2220 recipes found
Chocolate Ginger Bark With Green Tea Powder
Thomas Keller’s Butternut Squash Soup With Brown Butter
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
Chocolate Guinness Cake
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Butternut Squash Pie
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Porcini Bread Stuffing
When it comes to Thanksgiving stuffing, a passionate attachment to one's own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual. This one, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken.
Smoked Turkey Indoors
Cornbread for Stuffing
Winter Squash Braised in Cider
Here, sweet delicata squash is braised in cider with balsamic vinegar and rosemary. The amount of the herb may seem like a lot, but it mellows out in the cooking and gives the squash an unmatched savoriness.
Vanilla Crème Brûlée
Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Bang Bang Turkey
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well.
Roast Spatchcock Turkey
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.
Apple or Pear Crisp
I don't know why anyone would make a pie instead of a crisp. A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavored and easier to make. If you choose to use pears instead of apples, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown. You must begin with pears that have started to soften, or their texture will remain unpleasantly firm.
Cope's Creamed Corn
Laura Bush's Sweet Potato Purée
Baked Sweet Potato Purée
Lasagna
In 2001, Regina Schrambling went on a week long odyssey in search of the best lasagna recipe. Her ideal here has an intensely flavored sauce, cheeses melted into creaminess as if they were bechamel, meat that’s just chunky enough and noodles that put up no resistance to the fork. Keys to This Recipe How to Make Lasagna: To prepare lasagna from scratch, you start by making sauce, then layer it with wide, flat lasagna noodles and cheese before baking. The sauces can vary from tomato-based sauce, with or without meat, to creamy bechamel sauce, which works well with a wide variety of vegetables. How to Layer Lasagna: The basic building formula for lasagna is sauce, noodles, more sauce, then cheese. Repeat the noodle-sauce-cheese order until the pan is nearly filled, then end with sauce and cheese on top. Make-Ahead Tips for Lasagna: Both tomato and cream-based sauces for lasagna can be made and refrigerated for up to 3 days before assembling the lasagna. Once baked, the lasagna can be refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. We do not recommend assembling and refrigerating or freezing an unbaked lasagna. This will adversely affect the texture. How to Reheat Lasagna: To reheat frozen lasagna, defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on the surface. Refrigerated lasagna also can be reheated in a 400-degree oven until heated through. Chilled small individual servings can be microwaved. The Best Pan for Making Lasagna: Wirecutter has recommendations for casserole dishes, including one specifically designed for lasagna.
Roasted Cauliflower
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does, but it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can also be part of an antipasto of roasted vegetables, or as an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Sweet Potato Pie
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Basic Garlic Roasted Vegetables
Glazed Shallots
Classic Deviled Eggs
This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
Cornbread Stuffing With Spicy Sausage
Pierre Franey’s Cornbread
Cornbread Stuffing With Sausage and Pecans
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.