Author: John Currence
Author: Jim Fobel
Author: Lane Crowther
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well...
Author: Ken Haedrich
This is a version of a recipe from my husband's beloved grandmother, Edna Mae. And that means just one thing: It is going to be splendidly delicious!
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose...
Author: Toni Tipton-Martin
Author: Melissa Clark
Author: Bobby Flay
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til...
Author: Ann Redding
...
Fresh cranberries baked with sugar, brandy, and orange zest.
Author: Elise Bauer
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Sweet potatoes, Ontario apples and the rich tang of Gruyère cheese are a divine combination of flavours and add a sweet touch to Sunday night's roast...
Author: Mary Jenny
Author: Rick Rodgers
These beautifully glazed carrots make the perfect side to any roast dinner.
Author: Jamie Oliver
Author: Alexis Touchet
Author: Molly Stevens
Author: Andrea Albin
Author: Suzanne Goin
Make and share this Thanksgiving Turkey Stuffing recipe from Food.com.
Author: Kevin McGinley
Author: Alison Roman
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries...
Author: Joanne Chang
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Ted Allen
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell