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Cranberry Relish

Author: Jasper White

Beet Chutney

Author: Marlena Spieler

Cranberry and Walnut Relish

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).

Author: Claire Saffitz

Leftover Turkey Enchilada Pot Pie

After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe...

Author: Margar

Basic Crumb Crust

Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...

Author: Erin Jeanne McDowell

Spiced Cranberry Bread Puddings

Author: Selma Brown Morrow

Bourbon Pumpkin Pie

For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....

Author: Andrea Albin

Chocolate Walnut Pie

Author: Nathalie Dupree

Wild Rice Stuffing with Pine Nuts

Author: Rochelle Palermo

Spiced Pecans and Pepitas Martha Stewart

Make and share this Spiced Pecans and Pepitas -Martha Stewart recipe from Food.com.

Author: Pixies Kitchen

Turkey Giblet Gravy

In this gravy recipe, the high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.

Apple Crostata with Spiced Caramel Sauce

Author: Gina Marie Miraglia Eriquez

Crunchy Stuffed Cremini Mushrooms

Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...

Author: Alexandra Shytsman

Make Ahead Gravy

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Author: Andy Baraghani

Roasted Sweet Potatoes with Chile Yogurt and Mint

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Author: Andy Baraghani

Cranberry Kumquat Sauce

Author: Lillian Chou

Broccoli Caesar

Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.

Author: Chris Morocco

Pear Pie with Maple and Ginger

Author: Ken Haedrich

Chanterelle Mushroom Gravy

Author: Diane Morgan

Bourbon Walnut Sweet Potato Mash

Author: Michael Lomonaco

Autumn Leaves Cupcake Wreath

For fall gatherings-everything from back-to-school to Thanksgiving-this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it...

Author: Karen Tack

Oyster Casserole

Author: Andrea Albin

Brussels Sprouts With Pistachios and Lime

These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.

Author: Claire Saffitz

Cider Braised Pheasant With Pearl Onions and Apples

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.

Author: Melissa Clark