Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird, minus the traditional hand-wringing.
For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
What’s an un-pumpkin pumpkin pie? It’s pie made with caramelized butternut squash, spices, and a splash of brandy. It’s subtly different than the classic yet still oh so perfect for Thanksgiving.
This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.
This goes-with-anything veggie side relies on pantry staples, comes together in 10 minutes, makes minimal cleanup, and lowers your husband’s cholesterol. You’re welcome.
This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
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