Content tagged with “Thanksgiving” (Page 28)

Quick Cinnamon Rolls
A biscuitlike pastry, based on a traditional German recipe, makes these much faster than yeast-raised cinnamon rolls.
Apple Cider Doughnuts
These doughnut-shaped cakes are flavored with apple cider and glazed with maple syrup. If you do not have a mini Bundt...
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...
Cranberry-Onion Relish
Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.
Poppy Seed-Orange Biscotti
Orange zest and poppy seeds make a tasty—and eye-catching—combination in these crunchy biscotti.
Black Pepper Biscotti
These savory black-pepper-and-fig-flecked biscotti are perfect for cocktail parties—just spread with softened goat...
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...
Crushed Red Potatoes with Winter Greens
Flecks of red potato skin and deep green from the winter greens add festive color to the plate.
Apricot Jewels
Bite into an Apricot Jewel and discover a rum-soaked cherry in the middle.
Maple Custards
For the richest flavor, use maple syrup graded “Dark Amber” to make these custards.
Sunny Citrus Chiffon Cake
Flavored with orange, lemon and lime, this big, beautiful cake is a fitting ending to a celebration. Just three egg...
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...
Pork Tenderloin with Fennel
A garlicky fennel-seed crust and a delicate sauce enriched with pureed fresh fennel are delicious accompaniments to...
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