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Content tagged with “Thanksgiving” (Page 19)

Squash Pie
Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and...
Celeriac & Parsnip Mash
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with...
Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...
Savory Bread Pudding with Spinach & Mushrooms
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's...
Spiced Hot Cider
For a nonalcoholic version, omit the applejack and schnapps and add 2 tablespoons cinnamon-flavored syrup, such as...
Pomegranate Champagne Punch
For a nonalcoholic version, combine 2 1/2 cups seltzer and 2 cups pomegranate juice.
Feta & Herb Dip
Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots,...
Pear Risotto with Prosciutto & Fried Sage Leaves
Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any...
Ranch Dip & Crunchy Vegetables
Adults and kids alike love the tanginess of this ranch-style dip. By using nonfat buttermilk and low-fat mayonnaise for...
Blueberry-Ricotta Pancakes
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the...
Blueberry-Coconut-Macadamia Muffins
The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your...
Winter Fruit Salad
Fruit salad isn't just for summer; orange, grapefruit, pineapple, star fruit and pomegranate combine for a...
Spinach Salad with Warm Maple Dressing
Pure maple syrup, as opposed to artificially flavored and colored "pancake" syrup, is an extraordinary...
Roast Pork Tenderloin with Prunes
We have adapted the traditional Scandinavian stuffed pork loin roast to use the far leaner tenderloins.
Pineapple-Ginger Spritzer
An ideal accompaniment to spicy Caribbean food.
Romaine, Red Onion & Orange Salad
Sweet oranges and sharp red onion perk up romaine lettuce in this colorful salad.
Roasted Pear-Butternut Soup with Crumbled Stilton
Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a...
Crunchy Pear & Celery Salad
Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good...
Pear & Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It...
Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
Vermont Cheddar Mashed Yukon Golds
Extra-sharp Cheddar and buttermilk add a tangy punch to these mashed potatoes. And, yes, we may be a bit biased, but we...
Horseradish-Crusted Beef Tenderloin
Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and...
Garlicky Green Beans
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't...
Maple Walnut Cake
Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it...
EatingWell's Pumpkin Pie Crust
Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator...
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