Thanksgiving Recipes to Make Three Days Ahead
Salted Caramel Pie
The filling is sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey, then chilled in a simple graham cracker crust.
Creamed Spinach and Parsnips
The duo of sweet parsnip and creamy spinach is unbeatable.
Cristina's Famous Nuts
Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature; they come out perfectly crisp. No wonder she’s famous for them.
Miso-Infused Cream Cheese Spread
Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.
Smoked Salmon-Stuffed Puffs
The unfilled baked puffs can actually be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.
Caramelized Onion Dip
Caraway Parker House Rolls
The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too.
Potato, Leek and Broccoli Soup with Pancetta Crumbs
Kristin Kimball swears this is one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.
Sausage, Apple and Cranberry-Nut-Bread Dressing
Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.
Fromage Blanc Custards with Radish Salad
Chef Ludo Lefebvre adores radishes, and he’s always looking for new ways to feature them. Here, he turns them into a colorful, spicy salad, served on top of a divine custard that’s really a savory panna cotta.
Classic Chicken Stock
This stock is perfect for making sauces, gravies, braises and soups. “If you use enough bones, it will be a little thick when cold, which means you have a good stock,” says André Soltner.
Candied Winter Squash Parfaits with Chocolate
Black-Bottom Banana Cream Pie
Valeri Lucks, the co-owner and self-titled “chief people wrangler” and “pie master” at Milwaukee’s Honeypie Cafe, says this pie marries two of her best-selling pies: chocolate cream and banana cream.
Cranberry-Glazed Pumpkin Pie
This pie has a super-simple crust made with store-bought gingersnaps and ground walnuts, a silky pumpkin filling and a cranberry compote topping with more crunchy walnuts.
Frozen Maple-Mousse Pie with Candied Cranberries
Kathleen Callahan started her career studying marine biology, then segued into cooking fish in restaurants. Her latest move was to the pastry kitchen; she decided it would be much more pleasant to “smell like vanilla at the end of my shift.” Today she makes delicious desserts like this frozen pie topped with slow-simmered cranberries.