Thanksgiving
2220 recipes found
Orange Roasted Duck (Anatra All'arancia)
Danny Bowien's Pastrami
I grew up in Oklahoma City, where barbecue and smoked meats are pretty much a prerequisite for family gatherings. And yet, like many families, Thanksgiving around my house included the traditional turkey and ham, which got a little boring. Pastrami brings something different to the table. The idea is to keep the prep simple; the meat takes a long time to cook, but once you have it in the oven or smoker, you don’t have to attend to it. It easily feeds a large crowd and, since it isn’t your typical Thanksgiving centerpiece, it will be a conversation starter. Serve it with plenty of hot mustard.
Oven-Roasted Oysters
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Celery, Apple And Walnut Stuffing
Cranberry-Lime Salsa
Quails With Peppercorns
Eric Ripert's Turkey Two Ways
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002. The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
Roasted Brussels Sprouts With Pistachios and Cipollini Onions
James Beard's Pureed Parsnips
Pumpkin Parfait
This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like – or not.
Regina Schrambling’s Shaker Lemon Pie
Cousin Ruth's Pie
Sautéed Apple Pie
Sweet Potatoes Anna
Spicy Corn Stew
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Zucchini Cakes
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Coiled Greek Winter Squash Pie
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it’s worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta
Swedish Style Potatoes au Gratin
Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms
The brown rice is cooked in vegetable broth to infuse it with more flavor. It needs to be cooked in advance and chilled before stir-frying. Hot rice is too moist to stir-fry and results in gummy rice. You can buy cooked chestnuts in a jar, but I prefer the taste of fresh roasted chestnuts.
Chocolate Chestnut Tart With Rum Whipped Cream
Spinach and Acorn Squash Purees
Fluffy Buttermilk-Mashed Potatoes
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish. We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)