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Thanksgiving

recipes

Cranberry Eggnog Tart

November 2004
recipes

Sticky Rice with Chinese Sausage

This is a wonderful alternative to more traditional dressing. After scooping out the rice, you can cook the crust longer, leaving more tasty morsels.
November 2004
recipes

Celery-Root Purée with Truffle Butter

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.
November 2004
magazine

Expert Advice: Piecrust

Four basic ingredients come together to create the foundation for a truly wonderful pie.
November 2004
recipes

Pumpkin Soup with Red Pepper Mousse

A Spanish pumpkin soup gets a kick from red pepper mousse.
November 2004
recipes

Jeweled Rice with Dried Fruit

We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan—later the crust is served with the rice.
November 2004
recipes

Roast Turkey with Cider Sage Gravy

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this.
November 2003
recipes

Mashed Potatoes

Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try our delicious variations.
November 2003
recipes

Turkey Stock

November 2003
recipes

Jellied Cranberry Sauce

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can—it's definitely worth the effort.
November 2003
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