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.
This is a fast, easy way to make a large pie for a crowd -- it serves about 16 people and is perfect for Thanksgiving or just about any time you want a good, old-fashioned apple pie.
Read more about this recipe at the Washington Post.
Crème fraîche gives this ice cream a subtle sour-cream flavor reminiscent of cheesecake.
Read more about this recipe in Fresh From the Farmer's Market.
Roast Turkey With Apple Cider Gravy
Roast Turkey With Apple Cider Gravy
Traditional roast turkey is delicious. Hold onto some dark meat for mole poblano, a cup of gravy to make braised scallops, and some stuffing for baked trout.
This recipe is part of Andrew Schloss's Sunday Dinners.
Brussels Sprouts With Glazed Pecans
Brussels Sprouts With Glazed Pecans
The blend of sweet, salty and bitter flavors in this dish may convert even those who do not like Brussels sprouts. For ease, use store-bought glazed pecans.
Read more about this recipe at the Washington Post.
To get your homemade jellied goodness to taste like the canned stuff, you’re going to have to strain your cooked cranberries to remove the skins. I used a food mill, but a mesh strainer and a spoon will work just as well.
Read more about this recipe at VeganYumYum.
