Go Back
Print this page

Search

thanksgiving

recipes

Classic Turkey Stock

To make the most of the turkey’s giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.
November 2008
Keywords
shelley wiseman,
thanksgiving,
poultry,
soup
recipes

Turkey Jook (Chinese Rice Porridge with Turkey and Ginger)

November 2008
Keywords
melissa roberts,
thanksgiving,
fall,
poultry
recipes

Adobo Turkey with Red-Chile Gravy

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.
November 2008
Keywords
lillian chou,
latino,
poultry,
thanksgiving
recipes

Pumpkin Tart with Anise-Seed Crust

This crust, with a little kiss of Italian spice, takes pumpkin pie to a whole new level.
November 2008
Keywords
maggie ruggiero,
thanksgiving,
fall,
dessert,
pastry
recipes

Artichokes Braised in Lemon and Olive Oil

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors.
November 2008
Keywords
maggie ruggiero,
vegetarian,
vegan,
artichoke,
thanksgiving
recipes

Mushroom and Farro Pie

If you’re hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie.
November 2008
Keywords
maggie ruggiero,
vegetarian,
cheese,
mushroom,
pie
recipes

Turkey Hash

Thanksgiving turkey makes its way into a breakfast favorite.
November 2008
Keywords
melissa roberts,
thanksgiving,
fall,
potato,
poultry
recipes

Parmesan-Roasted Butternut Squash

Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
November 2008
Keywords
maggie ruggiero,
vegetarian,
cheese,
squash,
thanksgiving
recipes

Smashed Potatoes with Roasted-Garlic Gravy

For too long, vegetarians have passed the turkey-gravy boat at the table and swallowed spuds plain. No longer.
November 2008
Keywords
maggie ruggiero,
vegetarian,
potato,
thanksgiving,
wine
recipes

Carrot Fennel Soup

What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended.
November 2008
Keywords
ruth cousineau,
thanksgiving,
fall,
soup,
carrot