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.
About Diane Morgan
Diane Morgan is the award-winning author of more than a dozen cookbooks. She was a caterer and chef in Chicago for six years before moving to Portland, OR, where her focus shifted to teaching cooking classes and pursuing food writing. She’s now a regular contributor to the Los Angeles Times food section and has also written for Bon Appétit, Fine Cooking, and Cooking Light, among other national publications. @dianemorgancooks
Salmon Summer Rolls
Swapping out traditional pork and shrimp with salmon makes for a simple, stunning, and super impressive upgrade to classic Vietnamese summer rolls.
Homemade Ginger Ale
Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.
Svelte Green Goddess Dip
This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.
Lemon Horseradish Butter
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
Wild Rice with Roasted Chestnuts and Cranberries
This Christmas and Thanksgiving dish of wild rice is combined with freshly roasted chestnuts, cranberries, and apricots then baked in the oven. The sweet and savory notes hit just the right spot with guests.
How to Buy Salmon
It can be confounding as you stand at the seafood counter confronted by little signs with confusing and misleading marketing terms. Here’s how to shop with confidence.
Meyer Lemon Curd
You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.
Sautéed Brussels Sprouts, Ham, Toasted Pecans
These little cabbages just don’t seem like their usual selves, not when thinly sliced and sautéed like they are here.
Oyster Stew
This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.
Garlic and Herb Pork Crown Roast
This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.