Chili and cocoa-rubbed turkey breast is accompanied by tequila-spiked gravy and a cilantro-habanero potato gratin.
November 11, 2012 – November 17, 2012
This savory brunch includes garlic as well as fresh herbs in the batter, and then tops the waffles with quickly cooked peppers, sausages, and a runny fried egg.
A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan.
Classic Thanksgiving stuffing augmented with chicken livers.
For a smaller Thanksgiving gathering, or for lovers of white meat only, these herb-rubbed turkey breasts scale down the size of the bird but deliver on big flavor.
A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe. This is about as flavorful as side dishes get.
Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing.
All the flavor of an apple pie without the hassle of making a crust or turning on the oven.
Roast turkey seasoned with five spice, vinegar, and soy sauce, stuffed into steamed buns, Peking duck-style.
When life gives you cranberries—which it always does this time of year—make cranberry liqueur. This bright red, tart liqueur can keep you in festive cocktails from Thanksgiving to Christmas and beyond.
Grilled bread gets rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon.
Crunchy stuffing crumbs coat baked chicken with mushrooms in this vintage version of a Campbell's Soup recipe.
Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience.
This bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure.
Chocolate and pumpkin is not the most intuitive combination, but something magical happens when you combine the two in this riff on pumpkin pie. This pie is not aggressively chocolaty, but if you're looking for something new this Thanksgiving, try adding a swirl of subtle cocoa flavor to your pumpkin pie routine.
My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.
Americans aren't big on Galliano, which is why 1534 bartender James Lombardino was excited to sneak 3/4 ounces of it into this bourbon-based smash. Alongside mint and lemon juice, the herbal liqueur brightens up autumn's favorite couple: bourbon and maple.
This Mexican "lasagna" is one of my all-time favorite vegetarian main dishes. The filling—a mix of roasted sweet potatoes, black beans and green onions— is sweet and subtly spicy; the homemade salsa, made from flash-roasted vegetables, is sneakily spicy; and, well, who doesn't love a generous layer of melted, almost-crispy cheese?
If you like your dessert more custard than cake, look no further than this Lemon and Almond Streamliner cake. Named for the pan it was originally baked in, it's velvety soft and lemony-rich.
Tender-crisp green beans tossed in a savory dressing flavored with anchovies and Worcestershire. Hot and tangy pepperoncini, shallots, and pinenuts finish the salad.
Because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine. Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
Yes, cranberry sauce is a given. You probably make a homemade version to accompany its canned brethren in order to appease the most strident of canned-sauce believers. But often homemade cranberry sauce recipes include a cascade of spices, fruit, and nuts to distract from the fact that the sauce is simply a frozen bag of bouncy fruits cooked up with far too much sugar. In Thanksgiving: How to Cook it Well, Sam Sifton offers a straight-forward, yet well-balanced Basic Cranberry Sauce to counter all of those overwrought bowls of relish.
Nothing screams fancy dinner quite like a bowl of pearl onions. The small orbs of sweetness signal vast amounts of prep time and tears on the part of the cook. But don't let the extra work steer you away from Sam Sifton's recipe for Creamed Onions. These morsels are easy to peel once par-boiled and shocked, then are coated in the most luscious of cream sauces. A smattering of bacon adds even more richness as well as smoky flavor, and a bright finish of herbaceous parsley, cayenne, and black pepper balance the sauce.
This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter.
A luscious banana cream pie for chocolate lovers. Malted milk adds a twist to this creamy and ultra-decadent pie.
There's more than one way to enjoy cranberries this Thanksgiving than in gelatinous sauce form, and this cranberry-apple relish is a great alternative with some added bonuses.
This Indian sweet is made by cooking down grated carrots with milk, then slowly stir-frying them in oil. It's usually eaten garnished with chopped almonds, and raisins and clotted cream are also a nice accompaniment.
A one-pot, 40 minute meal of quick-cooking lentils simmered with Andouille sausage.
Quick and easy gluten-free waffles flavored with sweet potato and corn flour.
I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season.
One of Payard's favorite tarts, you'll love the combination of the rich dark chocolate with tart yet sweet cranberry.
Deep fried brussels sprouts are the greatest thing you've never had. Here, they're tossed with a quick and easy Thai-style chili sauce flavored with fish sauce, lime juice, and chilies.
Deep-fried brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet-tart honey and balsamic vinegar dressing.
In this autumn recipe from Francois Payard, classic macaron shells are filled with a spiced pumpkin ganache.
A flourless chocolate cake flavored with earl grey tea, lavender, and flaky sea salt.
Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.
Plump, tangy, briny marinated anchovies are a far cry from the desiccated little monsters you see on pizza. Give them a chance!
If you have a cast-iron skillet and a couple of pears, you're quite close to cake. WIth a crisp bottom and sides and soft center, it's the perfect breakfast or dessert.
The roasted soup base is acidic but thick, with just a little bit of spice hiding out in the back. The shrimp add a pop of sweetness, while a finally sprinkling of cilantro, avocado, and lime help freshen things up.
A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets.
While mashed potatoes and green beans are no-brainers come Thanksgiving, that additional side dish or two can be a bit of a toss-up. That's where Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs from Thanksgiving: How to Cook it Well comes in—pop it into the oven while your turkey rests. Roasted cauliflower is awesome on its own, at once creamy and caramelized, but the addition of crunchy anchovy bread crumbs takes the dish into Thanksgiving territory.
This gingery, citrusy mousse is served at Meyers and Chang in Boston.
Make a decadent breakfast by topping homemade crepes with caramel sauce.
Sweet strawberries are always the life of the party, and we've invited tart cranberries as well, making for a bright red taste explosion. This jam is ultra flavorful, and it will cause your sun-starved salivary glands to kick into high gear.