Cookthink

Steamed Broccoli With Lemon And Olive Oil

To enhance the broccoli's flavor, season it with a sprinkling of salt and pepper as soon as it's moist with steam. Check its tenderness with the point of a knife, remembering that it will continue to cook off the heat.

Bourbon- And Maple-Grilled Acorn Squash

I prefer to grill-roast acorn squash instead of other varieties because it cuts so easily into neat wedges. The curve of a wedge nicely captures a pool of glaze that beautifully burnishes the surface. Read more about this recipe in Diane Morgan's Grill Every Day.

Bourbon-Glazed Sweet Potato Tarts

My friend Samantha's grandmother was called Nola. She made these tarts for dinner, they could easily be dessert. When I asked her how she made them, she said she drank half the bottle of bourbon and then started on the sweet potatoes. Read more about these tarts at Adventures in Slaw. This recipe was featured in the Root Source Challenge #11: Bourbon.

No-Knead Rolls

These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor. Read more about this recipe at the Washington Post.

Basic Mashed Potatoes

Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot. Read more about this recipe at the Washington Post.

Bacon And Sage Mashed Potatoes

Save these rich, decadent mashed potatoes for the coldest, dreariest winter day. Read more about this recipe at the Washington Post.

Ginger Pumpkin Pie

Both fresh ginger and ground ginger add zip to this pumpkin pie filling. Be sure to buy canned pumpkin, not pumpkin pie filling, which already contains added spices. Make it with Cream Cheese Pie Crust. Read more about this recipe at the Washington Post.

Perfect Pecan Pie

Cookbook author and baking instructor Rose Levy Beranbaum insists this pie be made in a tart pan "so that every bite contains the same amount of crust, nuts and filling." Read more about this recipe at The Washington Post.

Basic Winter Squash Puree

Naturally rich and sweet, winter squash purée made in the oven or microwave lends an autumnal flair to the holiday table. It can be enriched with brown sugar, maple syrup or honey for extra sweetness. Read more about this recipe at The Washington Post.

Balsamic Pearl Onions

These pearl onions require 20 minutes of peeling time but can be made 2 days ahead. Serve just a few on each plate for a piquant counterpoint to Thanksgiving turkey and mashed potatoes. Read more about this recipe at the Washington Post.

Green Beans Amandine With Leek Chips

This is a fine-tuned version of the classic green beans preparation. The leek rings, or "chips," are also good to snack on before the Thanksgiving feast. Read more about this recipe at the Washington Post.

Crushed Sweet Potatoes With Roasted Garlic And Ginger

Olive oil makes these rustic sweet potatoes rich and creamy. The dish can be made up to 2 days in advance. Read more about this recipe at the Washington Post.