Thanksgiving

Pink Grapefruit & Avocado Salad

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:14:40 +0000

This is a special-occasion salad that pairs grapefruit segments with creamy avocado, pungent red onion, crunchy pomegranate seeds and aromatic, herby basil. Look for grapefruit with firm, shiny skin that are heavy for their size, which means they will have lots of juice. Store grapefruit for 1 week at room temperature or 1 month in the refrigerator.

Sweetened Ricotta & Apricot Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:02:51 +0000

Sweetened Ricotta & Apricot Crepes

Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.

Sausage & Applesauce Brunch Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:46:19 +0000

Sausage & Applesauce Brunch Crepes

Applesauce, turkey sausage and Cheddar turn crepes into a hearty brunch dish. Serve with a green salad and fresh fruit.

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

Sarah Hoff — Thu, 03 Nov 2011 20:36:40 +0000

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gluten-free gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

"Use a Spoon" Chopped Salad

Sarah Hoff — Thu, 03 Nov 2011 18:42:01 +0000

"Use a Spoon" Chopped Salad

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Pepper & Sopressata Bruschetta

Sarah Hoff — Thu, 03 Nov 2011 16:45:52 +0000

Pepper & Sopressata Bruschetta

We love the taste of these zesty Italian-style one-bite appetizers—topped with sopressata, red pepper spread and fresh mozzarella—on thin-sliced toasted focaccia bread. If you can’t find focaccia, toasted slices of baguette are a good substitute.

Goat Cheese & Veggie Morsel

Sarah Hoff — Thu, 03 Nov 2011 16:28:02 +0000

Goat Cheese & Veggie Morsel

Crackers topped with tangy goat cheese and a confetti of vegetables make a terrific vegetarian appetizer. Use soft goat cheese, plain or herbed, for easy spreading.

Feta & Cucumber Nip

Sarah Hoff — Thu, 03 Nov 2011 16:18:47 +0000

Feta & Cucumber Nip

Crunchy pita chips make the perfect base for this ultra-quick olive, cucumber and feta appetizer. If you can’t find baby cucumber, cut a regular cucumber into thin slices that are approximately the same size as your pita chips.

Savory Chestnut Puree

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 15:01:32 +0000

Savory Chestnut Puree

Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.

Michel Nischan’s Roast Turkey with Potato Pan Gravy

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 14:56:00 +0000

Michel Nischan’s Roast Turkey with Potato Pan Gravy

Plan ahead to make this succulent turkey recipe—brining the turkey for 12 to 18 hours before roasting makes the meat super-juicy and flavorful. The gravy, made silky-smooth in a blender (no lumps!), is thickened with potatoes instead of cornstarch or flour.

Roasted Quail with Muscadines

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 14:48:33 +0000

Roasted Quail with Muscadines

Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use regular grapes. Either makes a lovely sweet-tart accompaniment for rich quail. The traditional French pairing for quail is chestnuts. Try this quail dish with a simple, savory chestnut puree.

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:52:17 +0000

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.

Roast Beef & Beet Nosh

Sarah Hoff — Wed, 02 Nov 2011 18:41:24 +0000

Roast Beef & Beet Nosh

Horseradish sour cream, pickled beets and roast beef top toasted rye bread for a yummy appetizer reminiscent of a delicious deli sandwich. Look for pickled beets in jars or cans near other pickled vegetables in most supermarkets. You can use 24 rye crackers instead of the toasted rye bread, if desired.

Shrimp-Pepper Popper

Sarah Hoff — Wed, 02 Nov 2011 18:33:27 +0000

Shrimp-Pepper Popper

These shrimp appetizers are simple yet full of flavor. Just top melba toasts with a bit of cream cheese, a cooked shrimp and dollop of pepper jelly. Look for pepper jelly near other jellies and jams—it has a tiny bit of heat that gives these some extra pizzazz!