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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
Keywords
lillian chou,
fall,
thanksgiving,
vegetarian,
side
recipes

Pumpkin Soup with Red Pepper Mousse

A Spanish pumpkin soup gets a kick from red pepper mousse.
November 2004
Keywords
ruth cousineau,
soup,
gourmet entertains,
fall,
thanksgiving
recipes

Onion-Rye Flatbreads

Onion-rye flatbreads are a delicious cross between focaccia and Jewish pletzel.
November 2004
Keywords
ruth cousineau,
regional specialty,
gourmet entertains,
fall,
bread
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
Keywords
ruth cousineau,
vegetarian,
fruit,
rice,
fall
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
Keywords
thanksgiving,
fall,
potato,
vegetarian
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
Keywords
shelley wiseman,
thanksgiving,
fall,
cranberry
recipes

Cranberry Sorbet

This refreshing seasonal sorbet is a wonderful mid-meal palate cleanser.
November 2003
Keywords
thanksgiving,
dessert,
fruit,
cranberry,
fall
recipes

Whipped Chipotle Sweet Potatoes

This recipe is inspired by a dish served at Bobby Flay’s Mesa Grill, in New York City.
November 2003
Keywords
bobby flay,
thanksgiving,
fall,
potato
recipes

Creamed Pearl Onions

November 2003
Keywords
shelley wiseman,
thanksgiving,
fall,
vegetarian,
dairy
recipes

Shredded Brussels Sprouts with Maple Hickory Nuts

November 2003
Keywords
shelley wiseman,
thanksgiving,
fall,
brussels sprouts,
nuts