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Content tagged with “Thanksgiving” (Page 9)

Upside-Down Cake with Poached Dried Fruits
Poached dried fruits make a stunning upside-down cake. Use a variety of fruits for a colorful and rich-tasting cake.
Mashed Potatoes & Turnips with Greens
This boldly-flavored mash combines turnips with potatoes and adds broccoli rabe for a bold splash of color.
Walnut Vinaigrette
Walnut oil adds a distinctive flavor to this simple vinaigrette, but you can substitute your favorite olive oil, if...
Winter Salad with Toasted Walnuts
This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston...
Thyme-Braised Brussels Sprouts
Brussels sprouts braised in broth and thyme is a surprisingly simple preparation that yields rich and savory results.
Brown Butter & Dill Brussels Sprouts
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still...
Cranberry-Orange Fruit Bars
These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.
Apple-Cinnamon Fruit Bars
These easy apple-cinnamon fruit bars make a big batch—perfect for fall potlucks and parties.
Dried-Fruit Bars
Make a batch of these easy homemade dried-fruit bars to tuck into your kid’s lunchbox all week.
Rosemary-Pine Nut Biscotti
These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet,...
Crab Bisque with Avocado, Tomato & Corn Relish
Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables...
Brown Sugar & Toasted Almond Ice Cream
In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar...
Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Banana-Blueberry Buttermilk Bread
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Tomato Toast with Sardines & Mint
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the...
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes...
Country-Style Chicken Liver Mousse
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for...
Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...
Glazed Poppy-Seed Cake
The perennially popular poppy-seed cake looks dressy with a simple glaze—with very little fuss.
Vanilla Ice Cream
This crowd-pleasing vanilla ice cream is delicious on its own, or when topped with Dark Chocolate Sauce and Nut Praline...
Pineapple-Coconut Layer Cake
In this stunning dessert, two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with...
Cherry-Fig Tea Loaf
Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread.
Light Lemon Meringue Pie
Smooth and soothing; a great classic pie right down to the crust, redefined with a generous amount of lemon and fewer...
Salad of Mâche & Beets
Ruby beets and deep green mâche are topped with grated hard-cooked egg in this stunning salad.
Potato Gratin
Slivered garlic and freshly grated nutmeg flavor this simple potato gratin.
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