This appetizer is great for just about any social event... With the addition of the shrimp, everyone just raves about them. Try them, you won't be disappointed!
Author: Lindas Busy Kitchen
Succotash is a simple-and simply delicious-Thanksgiving side, as well as a true Southern staple.
Author: Molly Stevens
Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet...
Author: Katherine Sacks
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Scott Uehlein
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Author: Marlena Spieler
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Josie Le Balch
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.
Author: Claire Saffitz
This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner.
Author: Ocean Spray Cranberries, Inc.
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm...
Author: Taylor Boetticher
Author: Marlena Spieler
Author: Melissa Clark
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Author: Lillian Chou
Author: Alexis Touchet
Author: Bruce Aidells
Author: Lillian Chou
Author: Lillian Chou
A delicious change from that ordinary onion and celery stuffing at Thanksgiving. This is another recipe from the Chamber of Commerce Cranberry cookbook, from the Washington Coast.
Author: Outta Here
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Author: Melissa Roberts
Author: Susan Herrmann Loomis
Author: John Currence
Author: Sean Rembold
Author: Josie Le Balch