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  4. F&W Test Kitchen's Ultimate Thanksgiving Guide

F&W Test Kitchen's Ultimate Thanksgiving Guide

By Food & Wine Updated November 09, 2016
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Pear-and-Cranberry Slab Pie
Credit: Con Poulos

Now that you've ordered your turkey, what should you serve with it? Read on for the F&W Test Kitchen's favorite starters, sides and desserts—guaranteed to keep the pickiest of guests coming back for seconds (and thirds).

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Celery Root Bisque with Walnut-Parsley Gremolata

Celery Root Bisque with Walnut-Parsley Gremolata
Credit: © Con Poulos

Food & Wine's Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and vibrant walnut-and-parsley gremolata.

Test Kitchen Tip: Croutons aren't just for salads. Top silky soups like this one with crispy garnishes.

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Wild Rice Salad with Beets, Grapes and Pecans

Wild Rice Salad with Beets, Grapes and Pecans
Credit: © Con Poulos

This wild rice dish from Food & Wine's Justin Chapple will be the prettiest and brightest-tasting side dish on the Thanksgiving table, but it's equally good any time of the year.

Test Kitchen Tip: This hearty salad does great in the fridge overnight. Just fold in the arugula and nights before you serve.

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Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons

Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons
Credit: © Con Poulos

Given this soup's supremely silky texture, you'll think it's made with cream, but that texture actually comes from a potato pureed into the broth. For contrast, Food & Wine's Justin Chapple tops the soup with crispy broccoli florets and croutons.

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Lima Bean and Ricotta Crostini

Lima Bean and Ricotta Crostini
Credit: © Con Poulos

Food & Wine's Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy and creamy ricotta toasts.

Test Kitchen Tip: Look to the freezer section for fresh frozen beans, like these limas, so you can skip the shelling and get to snacking.

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Haricots Verts Salad with Crispy Potato Chips

Haricots Verts Salad with Crispy Potato Chips
Credit: © Con Poulos

In a riff on a traditional green bean casserole, Food & Wine's Justin Chapple makes a bright and punchy green bean salad with a mustard vinaigrette and tops it with crispy oven-baked Yukon Gold potato chips.

Test Kitchen Tip: If you need to save time, substitute thick-cut store-bought chips for homemade.

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Caraway Rolls with Garlic-Parsley Butter

Caraway Rolls with Garlic-Parsley Butter
Credit: © Con Poulos

These pull-apart rolls from Food & Wine's Kay Chun are addictively buttery and garlicky--like garlic bread on steroids. Because they're baked in a cast-iron skillet, the bottoms get supremely crispy, too.

Test Kitchen Tip: Bring these buttery pull-apart rolls right to the table in the cast-iron skillet.

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Tangerine Curd Tart

Tangerine Curd Tart
Credit: © Con Poulos

Food & Wine's Kay Chun makes this beautiful, sunny-yellow tart for special occasions. It's a standout because she makes the rich and silky curd with fresh tangerine and lemon juices for the perfect balance of tangy and sweet.

Test Kitchen Tip: Any fresh citrus will work in thie creamy tart filling--the tangerine we used is tangy without being sour.

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Pumpkin Layer Cake with Mascarpone Frosting

Pumpkin Layer Cake with Mascarpone Frosting
Credit: © Con Poulos

This classic pumpkin cake from Food & Wine's Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that's blended in.

Test Kitchen Tip: The mascarpone frosting on this killer pumpkin cake beats buttercream hands down.

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Pear-and-Cranberry Slab Pie

Pear-and-Cranberry Slab Pie
Credit: Con Poulos

Instead of making a traditional two-crust pie in a pie plate, Food & Wine's Justin Chapple makes this free-form, fruit-filled, ginger-laced pie on a baking sheet.

Test Kitchen Tip: Choose firm, slightly underripe pears (we like Anjou or Bartlett) to cook with the cranberries in this tart.

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    1 of 9 Celery Root Bisque with Walnut-Parsley Gremolata
    2 of 9 Wild Rice Salad with Beets, Grapes and Pecans
    3 of 9 Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons
    4 of 9 Lima Bean and Ricotta Crostini
    5 of 9 Haricots Verts Salad with Crispy Potato Chips
    6 of 9 Caraway Rolls with Garlic-Parsley Butter
    7 of 9 Tangerine Curd Tart
    8 of 9 Pumpkin Layer Cake with Mascarpone Frosting
    9 of 9 Pear-and-Cranberry Slab Pie

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    F&W Test Kitchen's Ultimate Thanksgiving Guide
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