Squash spaetzle squiggles. [Photographs: Erin Zimmer] I had no idea how easy it was to make spaetzle. It sounds like something a hunched-over grandma would slave over all day. Plus, anything in the pasta or dumpling family can seem...
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- Makes: At least 10 servings Total time: 45 minutes 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,...
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Makes: 5 to 6 cups (enough for 12 servings) Time: 20 minutes, after roasting a turkey "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...
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- 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...
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Makes: About 4 cups Time: 10 minutes Quite tart and even better on turkey sandwiches. Stir in 1/2 cup of raisins and/or chopped walnuts or pecans at the end if you like. Ingredients 1 large navel or other orange 4...
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- Makes: 4 servings- Time: About 1 hour Based on raw potatoes (or other vegetables), cream, and cheese, this can be assembled and even baked up to 2 days in advance and either baked or reheated before serving. A mandoline...
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- Makes: 4 servings - Time: 45 minutes This starter recipe for wheat berries is open to variation and will work with about a dozen other grains. Even better, you can serve it at room temperature. Other grains you can...
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- Makes 4 servings - Time: 20 minutes Beets, like carrots, can be eaten raw. And they're delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance....
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- Makes: 4 servings - Time: 30 minutes Sometimes I like to brown Brussels sprouts a bit, which is why this braise-and-glaze technique is a little different and deserves a special recipe. Leave the Brussels sprouts whole—they'll look beautiful and...
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When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of...
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