This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes...
Author: Florence Fabricant
What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef...
Author: Melissa Clark
Heat is an integral aspect of Southwestern cooking, so it's no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them...
Author: Martha Rose Shulman
Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more...
Author: Sam Sifton
Author: Craig Claiborne
Chimichurri is a herbaceous and vinegary sauce from Argentina that's classically paired with grilled meats, especially beef, but its uses don't end there....
Author: J. Kenji López-Alt
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the...
Author: Julia Moskin
Author: Robert Farrar Capon
Author: Marian Burros
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the...
Author: Julia Moskin