Serves 10

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind o...

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksg...

For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give th...

Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw...

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature...

At Thanksgiving, it’s always great to have a couple of dishes that don’t have to go in the oven. This combination of ...

Chef David Tanis grew up in the Midwest, with rich corn bread stuffing for Thanksgiving. He tweaks his mother’s recip...

There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like t...

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

“Italians really appreciate bitter flavors, so I wanted to include them in this pizza,” says Olympic swimmer Garrett ...

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. “I like to make eno...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole,...