Cookthink

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.

Roast Turkey

Store the raw turkey in the refrigerator breast-side down, so the juices flow to the white meat; remove the turkey from the refrigerator about 30 minutes before roasting. Read more about this recipe at the Washington Post.

Maple-Glazed Roast Turkey

Covering a turkey with a glaze of maple syrup and butter results in a beautifully burnished, slightly sweet bird and drippings for a gravy enhanced with the addition of Riesling. 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.

Turkey Gravy

Gravy should be made the same day it's eaten. If you have prepared turkey stock ahead of time, you'll have the turkey fat and drippings to use before the Thanksgiving day turkey comes out of the oven. Read more about this recipe at the Washington Post.

Roasted Christmas Goose

Here is a recipe for an exceptional goose: crisp and golden on the outside and perfectly moist within. Serve the goose with rice or stuffing and reserve fat for a decadent side dish of sautéed potatoes. Read more about this recipe in Diane Morgan's The Christmas Table.

Baked Ricotta Custards

These custards are considerably lighter than their cheesecake inspiration. Serve with cranberry sauce on the side. If a crisp topping is desired, sprinkle with coarse sugar and caramelize under the broiler or with a blow torch just before serving. 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.

Roasted Brussels Sprouts

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Roasted Whole Chicken With Lemon And Garlic

There are one million ways to make a roast chicken. This high heat method delivers a delicious bird flavored with lemon and garlic in about an hour.

Roasted Beet And Goat Cheese Salad

Roasting brings out all the natural sweetness of beets - and the goat cheese adds a touch of creaminess. You can use either plain, or herbed goat cheese - either would be be delicious.

Roasted Pork Loin With Rosemary And Fennel Seed

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."