Pity the pilgrims. They hadn’t yet conjured this cranberry cosmo, which is a cinch to make and ensures Thanksgiving is a lot more tolerable. Sure beats mead.
Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
The essence of autumn, this recipe juxtaposes slow-cooked root vegetables with sweet Marcona almonds, nutty brown butter, and a 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 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.
David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s salty, sweet, and caramel-y. Who can resist that?
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.
This stunning Southern belle and its dozen tiers—yup, count ‘em, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.
An inventive riff on plain old greens, this inspired salad juxtaposes a sassy sherry vinaigrette with crisp green beans, tender cipollini, and—mmmm—bacon.
Butternut squash, red onion, and Parmesan cheese make this tart sing–okay, not literally, but it may make you hum a happy little ditty. Ideal for entertaining.
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