Advertisement

Content tagged with “Thanksgiving” (Page 28)

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...
Cranberry-Onion Relish
Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.
Orange & Saffron-Scented Mussel Soup
Orange juice, saffron and white wine combine in a heady broth for this mussel soup. It can be made in advance and...
Buttermilk Biscuits
Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-...
Pumpkin Pie
With a fraction of the fat, this lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly...
Slimmed-Down Scalloped Potatoes
Sliced potatoes are simmered until tender in skim milk, then topped with reduced-fat sour cream and run under the...
Brandy-Snap Tulips
Brandy, molasses, ginger and cinnamon add great flavor to these cookie cups. Fill them with sorbet or frozen yogurt for...
Prune & Armagnac Cake
This moist, rustic cake is full of plump prunes and rich Armagnac.
Festive Olives
Chilies, cranberries, kumquats and fresh mint add festive color and flavor to your favorite black and green olives.
Candied Grapefruit Peels
A fine cup of coffee and two or three of these bittersweet confections make a fitting conclusion to a holiday meal. The...
Kumquats in Vanilla Syrup
The flesh, rind and seeds of kumquats are edible. Although the preserves are delicious on their own as a simple dessert...
Apricot Jewels
Bite into an Apricot Jewel and discover a rum-soaked cherry in the middle.
Crushed Red Potatoes with Winter Greens
Flecks of red potato skin and deep green from the winter greens add festive color to the plate.
Roast Chicken with Citrus & Thyme
The combination of citrus and thyme infuses both chicken and gravy with a fresh herb flavor.
Pumpkin Popovers
Preheating the muffin pan before baking makes these reduced-fat popovers rise to dramatic heights.
Turkey Cutlets with Cider-Dijon Sauce
This terrific recipe illustrates the basic principles of a sauté: First dredge the cutlets in flour so they brown...
Caramel Sauce
There's nothing like homemade caramel sauce. Try it drizzled on broiled pineapple slices.
Currant Scones
Save your favorite jam for these teatime treats.
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner