Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Trisha Yearwood
If you don't have cinnamon and star anise in your pantry, don't buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and...
Author: Andy Baraghani
Author: Ken Haedrich
Author: Michael Lomonaco
Author: Lane Crowther
Make and share this Cranberry-Glazed Spatchcocked Turkey recipe from Food.com.
Author: Food.com
Author: Jeanne Kelley
Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Author: Claire Saffitz
Author: Lori Longbotham
I just can't have Thanksgiving without green bean cassorole it is absolutely my favorite dish. This recipe is based on the classic Campbell's green bean casserole recipe. Instead of using the traditional...
Author: Cupcake-Princess
Author: Bon Appétit Test Kitchen
Author: Alison Roman
It's five o'clock on a summer Friday. This is the drink for that. Serve it with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That's all I...
Author: Julia Bainbridge
Author: Bon Appétit Test Kitchen
Author: Sara Forte
Make and share this Rachael Ray's Turkey Stromboli recipe from Food.com.
Author: mhoey
Author: Allison Vines-Rushing
Author: Diana Kennedy
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with...
Author: Andy Baraghani
Author: Shelley Wiseman
This has become a Thanksgiving regular at my home. EVERYONE loves it and it makes enough so everyone can have seconds. EASY and TASTY!!
Author: Iam4ever29
I can't believe Thanksgiving is tomorrow. Well, let me back up: I can't believe it's November.
Author: Lane Crowther
My classic salted caramel, enriched with butter and a touch of cream for a thick, smooth sauce, is perfect as a pie topping, or served alongside à la mode slices.
Author: Erin Jeanne McDowell