Thanksgiving
2220 recipes found
Cider-Pecan Tart
Easy Mayonnaise
Pecan Tart
Corn-Bread Dressing
Yellow Lemon Cake
Oyster-and-Rice Dressing
Craig Claiborne’s Cornbread
Braised Endive With Leeks
Braised Radicchio With Juniper Berries
Baked Apples With Calvados
Lemon Meringue Pie
This adaptation of Alice Waters’s lemon meringue pie, which came to the Times in a 1987, takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can’t find Meyer lemons, which aren’t as tangy as regular lemons, and have a spicy, floral note, regular supermarket lemons will make a worthy substitute. This recipe makes an elegant pie with a restrained ratio of lemon curd to meringue, but if you want more of a showstopper — the towering kind you might find in a diner or at a church picnic, for instance — you can double the filling as some of our readers do, and as we did for the photograph above. (Although you certainly could, we did not double the meringue. If you don't, save the leftover egg whites for another use.)
Creamy Pumpkin-Leek Soup
Apple Crumble
Apple crumble is one of those desserts all cooks should have in their back pockets. It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt. This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats. Plenty of butter and sugar ensure the crumb stays crisp after baking, creating a delightful textural contrast between topping and tender fruit. Using a mix of sweet and tart apples that soften at slightly different rates also keeps this recipe interesting.
Butter Mochi
Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below. (Watch the video of Genevieve Ko making butter mochi here.)
Pecan Squares
A cousin to the pecan pie, but much less fussy: Pecan squares are a kitchen classic. Here, we've updated a version that came to us in 1998 from William Grimes, scaling it down and moving away from the original pâte brisée. The pecans are mixed in an addictive caramel sauce, which — if you can stop eating it on its own — is spread over shortbread and baked until just set. The end result is sweet, but not cloying, balanced by the crust and sure to please.
Strawberry Spoon Cake
This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Cinnamon Apple Sheet Cake
This simple cake is studded with large pieces of fruit, so that each slice has its own piece of tender baked apple. Press the apples gently into the batter and be aware that the pound cake-style batter will rise around them. The cake is sweet enough that it needs no frosting, and is finished simply with a dusting of cinnamon-scented confectioners’ sugar that dissolves onto the surface of the apples, leaving only its sweetness behind. Cut the cake into 12 large squares and serve with ice cream, or cut the squares in half for a sweet snack.
Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.
Chewy Pumpkin Chocolate Chip Cookie Bars
While most pumpkin cookies skew cakey, these bars are as rich and chewy as the center of a chocolate chip cookie. To counteract the added moisture from the pumpkin purée, this recipe has a few tricks up its sleeve: For starters, it completely ditches the eggs. Browning the butter does double duty, removing water while also giving the dough a deeper flavor with nutty notes. Baking the bars at a low temperature keeps the edges soft, resulting in an impossibly chewy cookie texture with a warm pumpkin spice flavor and pockets of molten chocolate.
Spicy Ginger Applesauce Cake With Cream Cheese Frosting
This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.
Chess Pie Squares
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)
Apple Sheet Cake With Cinnamon Cream Cheese Frosting
This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe. Make sure to use fresh cinnamon for this recipe (and all of your fall baking) to get the best results.
Cranberry Lemon Bars
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
Pumpkin Cheesecake Bars
A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.