Explore by Tags

Entries tagged with 'Thanksgiving recipes'

Cook the Book: Beet Green Gratin

Serious Eats Caroline Russock 4 comments

This Beet Green Gratin ended up filling in for my beloved green bean casserole perfectly, treading the line between kitschy (Ritz cracker topping) and classy (ricotta and beet greens). More

All The Thanksgiving Recipes You'll Ever Need

New York Carey Jones Post a comment

Click me! On Serious Eats: New York, we've given you all the info about local shopping and feasting. But over on Serious Eats proper is where you'll find the home-cookin' action. Confused on how to brine a turkey? Looking... More

The Crisper Whisperer: Acorn Squash Lasagna with Béchamel Sauce

Serious Eats Carolyn Cope 9 comments

This acorn squash lasagna is easy to prepare and tastes like autumn on a fork. More

Healthy & Delicious: Butternut Squash Apple Cranberry Bake

Serious Eats Kristen Swensson Sturt 6 comments

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] You know the bible story about the loaves and fishes? I... More

Seriously Meatless: Acorn Squash Soup with Brown Butter and Maple Yogurt

Serious Eats MichaelNatkin 3 comments

Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] More Seriously Meatless Tortilla Casserole » Polenta Triangles » All Seriously Meatless recipes »... More

Cook the Book: Pumpkin Whoopie Pies

Serious Eats Erin Zimmer 19 comments

[Photographs: Robyn Lee] Usually when I think about whoopie pies, my thought process isn't too complicated. I want to eat that. Preferably now. But making pumpkin whoopie pies for the first time, I started analyzing the white, fluffy innards. Amish... More

Cook the Book: Ginger Custard Pumpkin Pie

Serious Eats Caroline Russock 6 comments

What sets this pie apart is that it uses a ginger-infused custard base to lighten up the traditional canned pumpkin puree. More

Cook the Book: Pumpkin Walnut Cranberry Quickbread

Serious Eats Caroline Russock 4 comments

The last restaurant where I had the (dis)pleasure of working brunch shifts was happily located in close proximity to Amy's Bread. Each weekend morning I made a point to stop there and buy a big bag filled with a variety of Amy's goodies to share with my grumpy co-workers. It worked like a charm. Moods improved almost instantly with a few bites of the pastries. This Pumpkin Walnut Cranberry Quickbread was a particular favorite at the restaurant. More

Grilling: Turkey Shawarama

Serious Eats Joshua Bousel Post a comment

[Photograph: Joshua Bousel] There's nothing I miss more from my time in Israel than shawarma. I'm not exaggerating—I had shawarma in a pita or laffa almost everyday during my six months there. Like my previous experience making tacos al pastor,... More

Gluten-Free Tuesday: Juniper Berries

Serious Eats glutenfreegirl 10 comments

Juniper berries. [Photograph: Shauna James Ahern] If you had seen my spice cupboard in 2005, you might have laughed. A half-empty cinnamon bottle, used vigorously during the holiday season, then not touched for months. The same was true for the... More

Cook the Book: Lex's Roast Chicken with Bacon and Spicy Coffee Rub

Serious Eats Caroline Russock 2 comments

I set out to make Lex's Roast Chicken with Bacon and Spicy Coffee Rub from Ari Weinzweig's Zingerman's Guide to Better Bacon a few days after Labor Day weekend. The weather had cooled down to the point where I was... More

Stir-Fried Green Beans

Serious Eats Chichi Wang 1 comment

Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini

Serious Eats Caroline Russock 5 comments

Photograph from chrisfreeland2002 on Flickr This recipe comes from the first Farmer's Market restaurant, Magee's Kitchen. According to JoAnn Cianciulli, author of L.A.'s Original Farmer's Market Cookbook, Blanche Magee would bring ham sandwiches and salads to the farmers selling their... More

Pumpkin Orzo with Sage

Serious Eats Kristen Swensson Sturt 10 comments

I just finished reading The Omnivore's Dilemma, and while I loved it, it's made me genuinely anxious about my dinner's origin. Before, I'd eat anything, up to and including California Condors. Now ... well, if you see a tall, dyspeptic... More

Healthy and Delicious: Baked Apples With Barley-Sausage Pilaf

Serious Eats Kristen Swensson Sturt 1 comment

On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Today, a recipe that puts apples to yet another good use. A few weeks ago, the New York Times' Melissa... More

Leftover Thanksgiving Pumpkin Pie Parfait

Serious Eats Kerry Saretsky 2 comments

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.... More

Stir-Fried Turkey with Green Beans

Serious Eats Linnea Covington Post a comment

Mark Bittman's 45 Minute Roast Turkey

Serious Eats The Serious Eats Team 7 comments

[Photograph: J. Kenji Lopez-Alt] It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450 degrees (lowering... More

Mark Bittman's Turkey Gravy

Serious Eats The Serious Eats Team Post a comment

"Gravy" is little more than thickened stock—essentially a reduction sauce—and when that stock comes out of a roasted turkey, it's pretty good stuff. It's no wonder people love it. Double or triple (or quadruple, if it comes to that)... More

Mark Bittman's Favorite Bread Stuffing

Serious Eats The Serious Eats Team 4 comments

- Makes: About 6 cups (enough for a 12-pound bird) - Time: 20 minutes, plus time to bake This classic dressing is based on a wonderful recipe by James Beard; it's amazing with butter, but check out the variations if... More

More Posts