Though not as sweet as most, this Southern pecan pie is still traditional through and through.
Simple enough to commit to memory, these tipsy turkey cutlets take minutes to make yet taste like you slaved for hours.
What’s even more stunning about this soup than its vibrant hue and soulful taste is just how magnificently it serves as a vehicle for leftover roast chicken.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
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.
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.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
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.