Search Results from November 2015 issue
Recipes
(56)
Easy
This easy bulgogi recipe with its sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.
4.4
(4.36)
Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
5.0
(5)
Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.
4.6
(4.57)
A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices.
4.0
(4.17)
This throwback recipe is chock-full of sweet dried fruits, caramelly rum, toffee-like brown sugar, and warming baking spices.
4.0
(4.17)
This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.
5.0
(5)
A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!
Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?
4.0
(4.11)
Quick
As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).
5.0
(5)
Easy
Meaty mushrooms compliment nutty, chewy grains in this savory dish.
4.7
(4.67)
Who needs cranberries when you can have pomegranate sorbet?
Easy
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
5.0
(4.82)
A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.
5.0
(4.91)
This energy-sustaining bread makes beautiful toast.
4.5
(4.5)
Easy
Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.
3.7
(3.67)
Easy
This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.
5.0
(4.9)
Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.
Quick
You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.
2.0
(2)
Easy
For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.
5.0
(5)
This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.
3.7
(3.73)
Quick
Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.
4.3
(4.25)
Quick
When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
Easy
Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.
4.0
(4)