Author: Jasper White
If you're a stuffing lover like me then you're going to love these cornbread stuffing egg rolls because I've decided that stuffing pretty much anything into an egg roll wrapper and then frying it, is always...
Author: Jonathan Melendez
A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was...
Author: RussArulo
Speculoos cookies, represented here in their ground, "butter" form, add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert. The dense, moist cake is topped with a light and...
Author: Ben Mims
Author: Alison Roman
This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it.
Author: DragonIady
Author: Clark Frasier
Author: Suzanne Tracht
Author: Sara Foster
Toasting the pecans before adding them to the filling deepens the flavors in the pie.
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
Author: Susan Spungen
The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.
Author: Maggie Hoffman
Author: Lane Crowther