Fear not, folks. Here are all the ingredients—menus, strategies, wines, etiquette, and entertainment–for your best Thanksgiving yet.
Sangria, dressed in white, with the help of Riesling, honey, sharp ginger liqueur, sweet Meyer lemon juice, and fall fruits.
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
Forget, for a moment, how lovely a turkey imbued with smoke would be and think how lovely an empty oven on Thanksgiving would be.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
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