Serves 12
Recipe Themes
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...
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