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From turkey to leftovers: Recipes to help you get through your Thanksgiving meal(s)
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Turkey and the fixins
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Start with cooking, defrosting and storing with care. -
Except for the one who suggests dismembering the bird and cooking dark and white parts separately.
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Putting in a little more work means you don't have to settle for dull turkey gravy at Thanksgiving.
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Don't settle for dullness; learn how to crank up the flavor.
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You'll never guess.
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Whether you add sausage, kale or fruit, follow food safety tips.
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Whether cooked in or out of the turkey, this dish may inspire more thanks than any other in the feast.
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But don't try getting a precise recipe out of Mom.
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Brussels sprouts with soy sauce might liven up your spread.
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Seeds, flesh and flavor – you can use every bit of even a very large Hubbard squash.
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After dispensing with the peeling, seeding and chopping, the chunks are easy to use in diverse dishes.
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A two-step cooking process gives extra-creamy results.
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Two newcomers to a family table this year: Brussels Sprouts Slaw and Garlicky Greens Gratin.
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You know you want it.
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Do we have to have Jell-O again?
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Until one day they didn't.
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Try these ideas for doing something new with the leftovers or for savoring favorite traditions.
Just the desserts
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The trifecta on a fork is the creation of a Maine native who is a pastry chef in New York City.
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Pumpkin crunch, an alternative to traditional pie, gets a nutrition boost from silken tofu.
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The star chef talks about global cuisine and offers a recipe for Garam Masala Pumpkin Tart.
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Let's face it: No one’s going without the holiday favorite on the big day.
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This was the best of them all.