Search Results from November 2013 issue
Recipes
(64)
This sufganiyot recipe delivers golden brown pillowy doughnuts filled with strawberry jam. Make them on Hanukkah—or anytime you want to impress your guests.
4.0
(4.08)
No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.
4.0
(3.92)
Easy
A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.
4.0
(3.89)
In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.
4.0
(4.16)
Quick
Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.
4.0
(4.1)
Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!
4.0
(3.98)
Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.
4.0
(4.06)
Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.
4.0
(4.04)
Easy
Once you make the batter, all you need to do the next morning is plug in the waffle iron.
4.0
(3.95)
Easy
Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.
4.0
(3.92)
A little cider vinegar in the filling keeps this apple pie from being too sweet.
4.3
(4.31)
Mayonnaise in the batter isn’t as weird as it sounds—it’s just eggs and oil, after all. It’s also why this cake is so moist.
4.0
(3.88)
The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.
4.6
(4.6)
Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.
4.4
(4.43)
If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.
4.3
(4.3)
Quick
This salsa verde is an herby alternative to cranberry sauce.
4.7
(4.7)
Quick
Crispy shallots are an addictive garnish on this slaw.
4.0
(4.24)
Easy
Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute.
4.0
(4.18)
We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.
4.0
(3.91)
Choose dried chiles that are fairly flexible, a sign they’re not too old.
4.0
(4.02)
Barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.
4.0
(4.24)
In place of collards, you can make this with the same amount of curly or Tuscan kale.
4.0
(4.02)
Easy
If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.
4.0
(4.13)