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Roast Pork with Mustard Herb Coating

The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

Author: Patrick Corrigan

Roasted Broccoli with Garlic and Red Pepper

An easy Roasted Broccoli recipe with Garlic and Red Pepper

Herb Roasted Chicken Breasts

An easy to make Herb-Roasted Chicken Breasts recipe

Cheese Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Author: Shelley Wiseman

Roasted Beet Risotto

This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.

Author: Lillian Chou

Golden Beet Salad

Author: Kurt Beecher Dammeier

Eggplant Dip (Baba Ghanoush)

This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.

Author: David Kamen

Lemon Oregano Chicken

Author: Paul Grimes

Balsamic Roasted Vegetables

An easy Balsamic Roasted Vegetables recipe

Author: Kelsey Nixon

Roasted Beet Salad with Oranges and Beet Greens

An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.

Char Siu Pork Chinese BBQ Pork

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version...

Author: Nagi | RecipeTin Eats

Crispy Baby Yukon Gold Potatoes

You can't go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.

Author: Anna Stockwell

Lemon Roasted Salmon with Escarole, Asparagus, and Potatoes

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

Author: Anna Stockwell