Thanksgiving
2220 recipes found
Puffed Biscuits
Cornmeal Biscuits
Creamed Turkey With Sweet Potato Biscuits
Though this saucy, savory creamed turkey is designed for using Thanksgiving leftovers, it can be made any time of year. It’s a dish that fans of biscuits and gravy will appreciate. These biscuits are a good way to use up leftover sweet potato (or you could bake sweet potatoes for this purpose), but the turkey would also be delicious with plain freshly baked fluffy buttermilk biscuits.
Roasted Squash With Pancetta and Sage
Pickled Green Beans
In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
Smoky Braised Kale With Tomato
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Four-Cheese Macaroni and Cheese
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.
Stuffed and Roasted Chicken
Great Roast Chicken
The Taylor Bird
Sazerac enriched by the unique Southern flavor of Steen's cane syrup and the warmth of brandy.
Charred Shallots With Labneh and Pita
The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes. When grilled, the onions — and in this case shallots — take on a smoky char as well. Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita. This recipe calls for grilling the shallots slowly over indirect heat, giving them plenty of time to soften, brown and absorb the smoke. Or you can use the oven instead if need be, but you won't get that smoky flavor.
Chocolate Cashew Tart
You'll need ring molds and plenty of time to make this decadent tart, which is featured in "The Food Network South Beach Wine & Food Festival Cookbook." The dish, created by Michael Laiskonis, executive pastry chef of the famed Le Bernardin restaurant in New York City, was served at a tribute dinner for chefs Eric Ripert and Maguy Le Coze. What makes this tart particularly appealing — besides its taste and texture — is that each component can be prepared a day or two in advance and then assembled at the last minute.
Shiitake And Lotus Seed Stuffing
Sourdough Dressing With Truffle Butter and Candied Chestnuts
Turkey Biryani
Biryani is a natural choice for Thanksgiving leftovers. With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice. If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs. You can make it completely vegetarian if you wish, using roasted squash, potatoes or cauliflower, and adding legumes or green peas.
Turkey Dinner Canapés
You may simply put out bowls of nuts and olives and be done with hors d'oeuvres before Thanksgiving dinner. Or not. Here’s a canapé that’s as amusing as it is tasty, easily prepared in advance and offering the flavors of the turkey dinner to come. It can be made with smoked salmon or other smoked fish instead, but hold the poultry seasoning.
Cabbage, Onion and Millet Kugel
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn’t hesitate to serve this as a main dish.
Stir-Fried Sweet Potatoes With Brown Butter and Sage
Fried Potatoes, Greek-Style
Sweet Millet Kugel With Dried Apricots and Raisins
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory kugels. In fact, this kugel turned me into a millet convert
Brioche Stuffing With Chestnuts and Figs
This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well blog published several recipes appropriate for the meat-free Thanksgiving table. Here, vegetarian sausage stands in for traditional pork, and the addition of apple, fennel and chestnuts provide a pleasing combination of flavors and textures. It is a rich and delicious dressing that everyone will love.
Cranberry, Sausage and Brioche Stuffing
Green Goddess Dip
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.
Stuffed Acorn Squash With Mushroom Gravy
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.