Serves 12

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

These warm cheddar-studded breakfast muffins are only slightly sweet, since they’re meant to be spread with a sweet-s...

“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...

Adding Guinness, or any dark beer, to the brine gives the turkey a toasty flavor and helps give the skin a dark brown...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a lig...

Aida Mollenkamp loves finding new ways to prepare slightly bitter ingredients, like brussels sprouts. In this salad, ...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make t...

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...

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut. Slideshow: Thanksgivin...

Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue. Slideshow:...

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...