It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
How poetic that a recipe whose ingredients scream out for Thanksgiving would, in and of itself, be reason to give thanks.
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.
T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.
Nothing can halt Thanksgiving dinner–not rain, nor snow, nor sleet, nor even a bird that’s still frozen hours before you intend to say grace.
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