Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Michael McLaughlin
Author: Suzanne Goin
Author: Helaine Ohayon
Author: Sharon Blonder Leff
Author: Stephan Pyles
Author: Sheila Lukins
Author: Janet Fletcher
The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.
Author: Donna Hay
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Jacques Pépin
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Author: Elise Bauer
Author: Lane Crowther
Make and share this Sage and Onion Stuffing recipe from Food.com.
Author: CoffeeMom
Author: Ruth Cousineau
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Jeanne Thiel Kelley
Author: Melissa Clark
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Author: Sarah Patterson Scott
Author: Maggie Ruggiero