Thanksgiving
2220 recipes found
Creamed Spinach
The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.
Cornbread Muffins
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Southern Caramel Cake
This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you’d get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.
Air Fryer Goat Cheese Fritters
Is there anything better than fried Goat Cheese recipe?? Only if it's made in the Air Fryer and therefore healthy! Make these Goat Cheese Fritters today.
Maple-Baked Salmon
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
Vegan Raw Fudge
This five minute Raw Fudge recipe only takes 3 healthy ingredients, no cooking, no baking and only 1 hour to completely set and be ready to eat!
Pumpkin Soup
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Pumpkin Roll With Coffee-Caramel Cream
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.
Sweet Potato Casserole
This take on a classic Thanksgiving sweet potato casserole recipe has the right amount of sweetness and irresistible buttery flavor, not to mention a good balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way (and look for gelatin-free ones to keep this dish strictly vegetarian). With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.
Roasted Mushroom and Green Bean Casserole
If you’re the kind of person who likes some crispy with your creamy, this is the green bean casserole for you. Forget the old-school canned soup: This version uses a homemade base with hen of the woods mushrooms, though any kind of mushroom you like — oyster, cremini, even button — will work. Whether you make it for a crowd or for just a few people, everyone will be coming back for seconds.
Mulled Wine, but Chilled
Warming in all but touch, this drink is ideal for cusp season, when the days can feel like autumn in morning and summer by afternoon. Cognac anchors the drink, fresh lime brightens it, and a simple syrup steeped with ginger, cinnamon, clove and cardamom evokes a classic mulled wine. The simple syrup here makes extra and keeps for a month in the refrigerator. Add it to lemonade, drizzle it over oatmeal or substitute it for standard simple syrup in another cocktail to make it automatically cozy.
Pumpkin Blondies With Chocolate and Pecans
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
Beets With Horseradish and Pumpkin Seeds
Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that’s what’s available to you, and to substitute plain yogurt for the sour cream. If you can’t find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.
Squash Casserole
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine. Her mother thought Ms. Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious. Like, for example, this recipe, for what Julia called in a 2002 article, “the best squash casserole on the planet Earth.” The ingredients are by no means fancy — summer squash, jalapeño, white bread, Ritz crackers, eggs and Cheddar — but they combine in mysterious and marvelous ways to deliver a perfect accompaniment to grilled chicken or a weekend roast.
Herby Feta and Yogurt Dip With Sumac
This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.
The Big Lasagna
Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)
Six Barrel Soda Co. Classic Tonic Syrup
This Tonic Syrup recipe is zesty and citrusy with a gentle bitterness and it’s not overly sweet. It’s made with sugar, lemon juice, lemongrass, zest & quinine.
Honey Roasted Pear with Yogurt Mousse & Granola
Our roasted pears, simply brushed with honey and dusted with lemon verbena, becomes even juicier, with the honey enhancing its natural succulent flavor, the lemon verbena brightening up the flavors, and the final result just melting in your mouth. We then whipped up a yogurt mousse with only 3 simple ingredients: greek yogurt, egg white, and honey. It's light and fluffy, absolutely high in protein, and most importantly, tastes more indulgent than it actually is. Top it off with granola, and you've got yourself a dish. Have it for breakfast, have it for dessert, whatever suits you. It's appropriate for any time of the day.
Kaddu (Sweet and Sour Butternut Squash)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Hot Toddy
Whether you’re sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results. This version cozies up to the original, with a few optional additions based on preference. First, warm the mug with hot water, which primes the vessel to hold heat longer, yielding a truly hot toddy to the last sip. Then add scotch or bourbon, or for a modern twist, rum, cognac or amaro. Stir in a little honey, maple syrup or Demerara sugar, add hot water and stir to dissolve. Garnish with lemon peel and spices, if you like.
Batched 50-50 Martini
Martinis are bound to kick up strong opinions that tend to intensify as more martinis are consumed. Gin versus vodka. Shaken versus stirred. Dirty? How dirty? Olives, lemon twist or both? This batched recipe makes the biggest decisions for you: Gin — the spirit of choice — is paired with vermouth in equal measure, a ratio that means you and your guests can and should pour freely. From there, the drinker has full control to dirty and garnish to their heart’s content.
Extra-Crispy Parmesan-Crusted Roasted Potatoes
These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
Sparkling Scotch Highball
This sparkling whisky highball, made with Scotch and sparkling apple cider, is the perfect fall or winter cocktail.
Sausage & Broccoli Rabe Stuffing
A greener take on sausage stuffing for Thanksgiving. This recipe includes broccoli rabe—and the super-flavorful stock you get from blanching the vegetable.