Recipes from The New Thanksgiving Table

Thanksgiving is the favorite holiday of millions of Americans. And with so many diverse regions across the United States, it’s no surprise to find that the Thanksgiving menu changes significantly from New England to the Pacific Northwest. This is the quintessential cookbook for our national day of thanks, capturing this diversity with creative recipes for the perfect dinner and providing the key to a stress-free occasion with author Diane Morgan’s indispensable do-ahead tips. Including appetizers, soups, salads, main courses, stuffings, casseroles, biscuits, side dishes, desserts, and even leftovers, it contains everything the busy cook needs to celebrate this most festive and food-centered of holidays!

A hazelnut fresh herb popover, on a square white plate, split open with butter melting in the middle.

Hazelnut and Fresh Herb Popovers

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. These popovers are easy because the batter is made ahead then baked right before dinner.

A ceramic bowl filled with oyster stew with several oysters in the center and a spoon resting beside the bowl.

Oyster Stew

This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.