Thanksgiving
2220 recipes found
Rice and Nut Stuffing
Indian Pilaf
Little Onion Tarts With Gorgonzola and Walnuts
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary — what’s not to love? Perfect with drinks, they reheat beautifully, too.
Caramel Indian Pudding
Dried Cranberry, Cherry and Tomato Relish
Buttermilk Corn Bread, A Simple Method
Baked Endive
Shredded Butternut Squash With Brown Butter, Sage and Pecans
Honey-Glazed Pear Upside-Down Cake
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
Wild Rice Salad With Sun-Dried Cherries
Savory Pumpkin Tart
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Shrimp and Roasted Sweet Potato Hash Stuffing
Butternut Squash Puree
Pumpkin Flan With Cinnamon Pumpkinseeds
Basic Reduction Sauce
Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.
Chunky Lobster Stew With Tomalley Croutons
Old-Fashioned Scalloped Corn
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Pork and Sage Stuffing
Sausage Stuffing With Caramelized Onions
Italian Fig and Prosciutto Stuffing
Turkey-Mushroom Bread Pudding
Gloria Slater's Stuffed Veal Pocket With Oyster Dressing
Wild Mushroom Bread Pudding
Pumpkin Pots de Crème with Amaretti-Ginger Crunch
It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it. Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.