Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.
'Thanksgiving' on Serious Eats
This recipe is both a chef and crowd pleaser; little work for you, and lots of delicious eggy brunch for your guests. Somewhere between a bread pudding and a frittata, the custardy casserole gets layers of bread, meat, vegetables and cheese, lasagna-style.
Three Babes Bakeshop shares their flakey all-butter crust for your mini pies.
These adorable little pies have a buttery crust and sweet apple filling.
What do you do with leftover green beans, brussels sprouts, and turkey? Cook 'em up with some eggs for a quick and easy breakfast frittata!
A rich and creamy turkey broth flavored with miso and sesame with crispy braised turkey meat, a soft boiled egg, and Brussels sprouts leaves.
After hors d'oeuvres, appetizers, first, seconds, thirds, probably a midnight snack, and leftover pie for breakfast, chances are you may be craving some clean eating after Thanksgiving. This soup creates a lot of flavor in a short period of time, using ingredients most likely already purchased for the holiday.
Nuking a holiday meal past its prime gets old fast, but these grill-pressed Thanksgiving panini turn tired leftovers into something new and exciting.
A simple roast dinner becomes a quick and easy Thanksgiving dinner for two, with Brussels sprouts, chestnuts, carrots, and a little ingenuity.
This turkey breast is more than just the sum of its parts—the meat is juicy throughout, with great flavor from the sweet and savory cornbread stuffing and salty, smoky wrapping of bacon.
If you think Waldorf salad connotes American culinary relic, a dish best forgotten alongside jellied salads, then this fresh take will forever change your mind. In lieu of sliced raw celery, I added fennel and chopped fronds for crunch and flavor, and toasted the walnuts with a quick homemade spice mix of cumin, paprika and cayenne for some kick. My favorite part of this dish is the roasted red grapes—alongside fresh green ones.
Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta.
Gloriously golden, with ultra-crisp skin, this stuffed bird is truly a thing of beauty. It's a simple recipe, cooked for a couple of hours in a moderate oven, but one trick helps to maintain the integrity of the lean breast meat: a couple of coats of pork fat and a sheath of fatback, salt pork, or bacon.
In this Thanksgivingukkah twist on rugelach, the traditional flakey cream cheese dough is flavored with pumpkin pie spices and rolled around a sweet pumpkin butter filling.
It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside.
I had never eaten a persimmon before moving to California, but these days I've come to anticipate the arrival of the sweet orange fruit. That said, I still have a problem finding uses for it (other than slicing a piece and popping it in my mouth, of course), so I was pleased to try Tara Mataraza Desmond's expertly balanced and alliterative persimmon, pomegranate, and pistachio salad from her new cookbook, Choosing Sides.
Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in.
Cook your stuffing in a waffle iron to maximize its crispness.
Onions, caramelized low and slow, are a welcome addition to mashed potatoes.