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Content tagged with “Thanksgiving” (Page 27)

Spiced Coffee with Cognac
Infused with cloves, cinnamon and citrus, this Cognac-spiked coffee is perfect for winter entertaining.
Upside-Down Pear Gingerbread
Taking a cue from upside-down cakes, fragrant pears bake under gingerbread batter, making for a lovely presentation...
Out-with-the-Cream Puffs
Traditional cream puff recipes use 1/2 cup butter and 4 to 5 whole eggs. We've reduced the fat to 2 tablespoons...
Cauliflower with New Mornay Sauce
A topping of Mornay sauce is a delicious treatment for numerous vegetables: broccoli, asparagus, fennel, Belgian endive...
Light & Fluffy Biscuits
A combination of all-purpose flour and cake flour produces a light, tender low-fat biscuit. Serve with dinner or for...
Hash Browns Revisited
We used fresh potatoes in these quick hash browns, but this is a great way to use last night's leftovers.
Quiche Lorraine Light
Our ham-and-cheese studded quiche goes lighter with fewer egg yolks and a blend of nonfat milk and nonfat evaporated...
Roasted Chicken Breasts with Gremolata
Gremolata, a mixture of herbs, garlic and lemon zest, is stuffed under the skin, contributing its extraordinary...
Garlic Mashed Potatoes
What could be more satisfying than mashed potatoes? The challenge lies in making them rich and creamy without an excess...
Dried Pear & Cranberry Chutney
No holiday dinner would be complete without a relish or chutney, and this one made with dried pears and cranberries is...
Ginger Frozen Yogurt in Brandy-Snap Tulips
Brandied cookie cups are an elegant serving vessel for gingered frozen yogurt.
Essential Turkey Broth
Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for...
Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.
Roasted Root Vegetables
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a...
Sage-Scented Cornmeal Biscuits
The sage-infused biscuit dough can be mixed and formed about an hour before baking; set it aside in the refrigerator....
Orange-Date Pumpkin Muffins
A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense...
Pork Tenderloin with Fennel
A garlicky fennel-seed crust and a delicate sauce enriched with pureed fresh fennel are delicious accompaniments to...
Cheesy Mashed Potatoes
It is well worth seeking out yellow-fleshed potatoes, such as Yukon Golds, for these cheesy mashed potatoes for their...
Roast Chicken with Citrus & Thyme
The combination of citrus and thyme infuses both chicken and gravy with a fresh herb flavor.
Buttermilk-Oatmeal Pancakes
Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite...
Rustic Pesto Tart
Talk about easy! Almost everything in this pesto-cranberry tart is store-bought. Although the tart can be enjoyed...
Rustic Mushroom Tart
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling...
Morning Glory Muffins
These Morning Glory muffins are full of everything you'd expect in the bakery favorite—carrots, apple and raisins...
Tandoori Leg of Lamb with Fresh Mango Chutney
A spicy, yogurt-based marinade tenderizes the lamb, which is accompanied by a sweet and gingery chutney.
Rosemary Focaccia
Straight from the oven, this flatbread (actually a pizza crust with a light savory topping of onions and herbs) is a...
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