Thanksgiving
2220 recipes found
Old-Fashioned Doughnut Bundt Cake
This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it’s baked rather than fried, it also gets a generous coating of melted butter while it’s still warm to give it some of that doughnut richness. Then it’s coated in cinnamon-sugar. It’s neither a doughnut nor a cake – it’s both. It’s delicious right after it’s made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.
Roasted New Potatoes With Garlic and Tamarind
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind’s fruitiness and carry a noticeable artificial aftertaste.
Otis Lee’s Detroit Famous Poundcake
For 34 years, Otis Lee drew crowds to Mr. Fofo’s Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches and lemon-glazed poundcake. Mr. Lee, who died in April 2020 from coronavirus complications, passed the poundcake recipe along to his son, Keith Lee, who shared it with The Times. This moist and flavorful recipe isn’t complicated, but it does require a few more steps than your average poundcake. It truly shines when the lemon glaze is poured over the warm, unmolded cake right out of the oven. (Do so on a platter, not on a rack. You want the extra icing to pool at the base of the cake, Keith Lee said.) Double the glaze if desired. (Watch the video of Keith Lee making his father's cake here.)
Pumpkin Layer Cake With Caramel Buttercream
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table.
Apple Skillet Cake With Salted Caramel Frosting
This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It’s better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.
Vermont Cheddar Mashed Potatoes
To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Maple Pecan Monkey Bread
Maple syrup gives an autumnal feel and subtler sweetness to traditionally sugary monkey bread. Any grade of maple syrup works: B and C will give you a more robust maple flavor, while Grade A will deliver a more delicate, refined sweetness. Here, the syrup is mixed with brown butter and used to glaze extra-rich brioche dough rounds and toasted pecans. It all caramelizes together into a fluffy yet chewy pull-apart bread punctuated with the crunch of nuts. If you prefer a rustic look, you don’t have to roll the pieces of dough into balls. Just cut them into even pieces and coat with the cinnamon sugar. This recipe is at its soft and gooey best the day it’s made, but it can be kept at room temperature overnight and reheated in a 350-degree oven for 10 minutes.
Baked Brie With Quick Cranberry Jam
Likely to be a hit at any party, this recipe updates the classic brie en croute with a sweet and savory cranberry jam that’s simple to put together. The trick here is to trim the dough as you wrap the brie: Too many layers of overlapping dough and the pastry won’t cook through. This is an excellent make-ahead appetizer since the puff pastry-wrapped brie can be assembled up to a day in advance and stored in the refrigerator. Brush the exterior with egg wash just before baking, for best results, and serve warm.
Bibingka (Filipino Coconut-Rice Cake)
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca. It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table. Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp. Though Ms. Ponseca prefers bibingka without additional coconut on top, traditionalists may want to add a sprinkle.
Roast Chicken With Maple Butter and Rosemary
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Triple Ginger Skillet Cake
This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream — a drizzle of caramel sauce is especially nice, too.
Apple Butter Sticky Buns With Pecans and Currants
These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap. Caramel-drenched currants and pecans blanket the top. Apple butter gives them a pleasant tang, and maple syrup nudges them toward fall. To bake these in the morning with a bit less hassle, make this recipe through Step 5 the night before, cover the buns with plastic wrap and refrigerate. About 2 hours before you plan to eat, remove them from the fridge. Let them stand in a warm place until doubled, then bake as directed.
Applesauce Cake With Cream Cheese and Honey Frosting
This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.
Apple Cider
To understand the difference between apple cider and juice, think of it like this: Unfiltered cider is a complex dark brown multigrain, whereas filtered apple juice is a plain sweet white bread. There’s a place for both, but to fully savor the fruit, make raw, fresh cider. Benford Lepley, the co-founder of Floral Terranes, a small-batch cidery and winery on Long Island, suggests using a mix of apples, ideally fresh ones grown in your general area, but Pink Lady is a supermarket favorite. Adjust the variety based on your preference of sweet to tart, then crush and press. (This recipe calls for a blender or food processor and a cloth-lined colander.) Drink and repeat all season long.
Maple Pecan Caramel Corn
Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that’s heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you’ll need an instant-read thermometer to yield the best result. If you’d rather use an air popper to prepare your popcorn, you can — just skip Step 2. The caramel corn will keep in an airtight container for at least a week.
Apple-Pear Galette With Apple Cider Caramel
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.
Beet, Greens and Cheddar Crumble
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs. As written, the recipe is at once comforting and sophisticated. If you like things on the fiery side, a squirt of sriracha does the trick. And if you or your family feel the need for meat to complete the meal, a side of grilled sausages would fill the bill beautifully.
Roast Pumpkin, Radicchio And Feta Salad
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
Louisiana Crunch Cake
This version of the Southern staple falls somewhere between a Kentucky butter crunch cake, with its coconut topping and sugary-crisp exterior, and a sock-it-to-me cake, with its sweet, crunchy layer baked into the cake. You may know Louisiana crunch cake from the Entenmann’s box, but that version evolved from one baked by the Burny Bros. Bakery in Chicago. (The bakery was sold in 1963, and Entenmann’s eventually acquired its assets.) This cake will make you a coconut lover: Make sure to toast the coconut because it adds a nutty warmness; almond extract enhances that quality. It’s a perfect holiday cake, or anytime cake, ready to warm you up and get you talking.
Mimosa
Like most mixed drinks, the Mimosa, that brunch staple, is better when the ingredients are of high quality. This doesn’t mean you should use that incredible bottle of Champagne you were given as a birthday present, but it does mean you should use a good, dry sparkling wine that tastes delicious without the addition of fruit juice. Cava, which may bring to mind Champagne more than prosecco does, is also substantially lower in price. As to the juice, squeeze it fresh — from whatever sorts of orange citrus you like best — and strain it.
Slow-Baked Beans With Kale
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.
Black and White Brownies
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.
New York Maple-Walnut Cheesecake
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
Butternut Squash and Green Curry Soup
This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that's the real standout.