Each of these recipes has been tested and approved by the family…
Soft and citrus-y, this recipe is quite close to Grandmom’s original. Truly delicious!
Grandpop’s recipe, a real keeper!
The best mushrooms, originally from the Frugal Gourmet.
Is it a gravy or it is a sauce? The world may never know…
Just kidding, it’s a gravy.
Hey Alexa, what can I make with dinner tonight?
Apple Pie Bars Made with a shortbread crust, spiced apple filling, and streusel topping, apple pie bars are just as delicious as apple pie, but much simpler to make. You’ll love this fun twist on a classic dessert! Adapted from Sally's Baking Addiction....
Pineapple Upside-down Cake Thomas Keller's version from Ad Hoc at Home (Artisan, 2009) Pan Schmear:1 stick unsalted butter, at room temperature1 1/2 tbsp honey1/2 tsp dark rum1 cup packed light brown sugar1/4 tsp pure vanilla extractKosher salt1 Gold...
Cucumber, Pepper and Arugula Salad Caramelized Balsamic Vinegar2 Cups balsamic vinegar In sauce pan over medium low heat reduce vinegar to about 2/3 cups (about 2 hrs.)Remove from pan and chill.
Any questions, ask the Boss (aka Mom).
A very vinegary and delicious BBQ that requires very little effort. It can also be cooked in a slow-cooker.
Pulled Turkey Seibels A very vinegary and delicious BBQ that requires very little effort. It can also be cooked in a slow-cooker. 2 large1 garlic clove ((or 5 - do your thing))2 cups apple cider vinegar1/2 stick unsalted butter1/2 cup ketchup3 tbsp Worcestershire...
Delicious and easy- a holiday tradition.
Truly comforting- a family favorite!
Kevin’s very favorite- huge, cookies full of chocolate and topped with sea salt.
Elanagh, Sarah & I experimented for months! These freeze very well and are great with ground-up pecans.
Baby Lettuces and Cayenne-Roasted Peanuts with Creole Honey Mustard Vinaigrette, and Homemade White Cheddar Crackers
An Emeril Legasse recipe.
A Rachel Ray recipe.
Serve with crackers or tortilla chips.
The apple cider adds a beautiful tang to this soup.
Serve at room temperature.
Terrific with toasted bread.
Ah hell nah, Karen.
A Grandmom Ricci recipe.
Fast and delicious!
Serious comfort food!
Makes approximately 4 dozen.
Can be prepared 1 day ahead. Cover and keep refrigerated.
with Coriander Dipping Sauce
A unique take on a standard.
A rich and creamy starter or main.
Make the polenta a couple of days ahead, then assemble each serving an hour or so before guests arrive.
Upside Down French Toast
Another nice Thanksgiving side.
From Barefoot Contessa Family Style.
A nice appetizer or light snack.
A great breakfast for a special day.
Omelet with Balsamic Vinegar
The classic cocktail from Ina Garten.
Makes about a dozen.
Inspired by Sarah Chase’s Open House Cookbook.
From Michael Fennely of Mecca Restaurant. On the show, he fried the frittata and then broiled it to cook the top.
You may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.
Wonderful in salad or just as a snack!
A traditional dish from Epicurious.
A simple and satisfying version of a typically time-consuming restaurant classic.
Omelette with Spinach and Cheese
This soup freezes beautifully.
Serve with sliced bananas, butter and maple syrup.
An unusual but delicious addition to the Thanksgiving table!
From Jeanne’s Dad, Donald Wong.
Makes 12 (4-inch) pancakes.
An Emeril Lagasse recipe.
A traditional breakfast treat.
Delicious drizzled with maple syrup!
A special occasion dish.
Freeze pancakes, separated by wax paper, in an airtight container up to 3 months. Reheat on a baking sheet at 325 degrees about 8 minutes.
Green Salad with Blue Cheese Dressing Absolutely delicious! 4 ounces good Roquefort cheese (chopped)1 cup mayonnaise1 cup heavy cream2 tablespoons tarragon vinegar1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 head iceberg lettuce (cut in quarters, or...
With Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce
A light, tropical meal.
Delicious and easy! Inspired by Anna Pump.
A great dish for company.
Elegant but easy!
Delicious and quick when you use pre-prepared pastry shells.
Wonderful with coffee!
Good for a main with salad, or for brunch.
Great for company!
Worth making at home!
This makes a very special breakfast or brunch.
The recipe is very puffy when it comes out of the oven and sinks as it stands – that’s to be expected. It is very portable if you use a foil baking dish.
Popping lushly out of its cup as it comes from the oven this is a no-lose dessert – sinfully rich and chastely petit at the same time. While the base of most soufflés is a batter of milk, flour and sugar, this one is just chocolate, espresso and egg – the good chocolate supplying the especially pure taste. Because of this simple base, it’s extremely easy to make – a recipe designed to demystify soufflés forever.
Tortilla is Spain’s most favorite snack. Seen and eaten in almost every tapas bar this Spanish Omelette comes in many different guises, this recipe is the most traditional.
Lovely with chicken or turkey broth.
Ingredients may be cut in half for a smaller portion.
White Sangria with Peaches and Grapes 2 750- ml bottles dry white wine (such as white Rioja)4 cups orange juice1 1/2 cups Cointreau or other orange liqueur2 large white peaches (rinsed, halved, pitted, cut into thin slices)2 lemons (rinsed cut into very thin rounds,...
The sauce can be prepared two days ahead and refrigerated. Just re-heat and toss with the rigatoni before serving.
From Barefoot Contessa Parties!
Assemble this hearty dish the night before, and bake the next morning.
Use chicken stock if to be used on fowl or beef stock if to be used on beef.
You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don’t have to monitor them as closely. I always make this sauce in quantity because it freezes well and has a million uses.
This soup looks and tastes like liquid autumn. It’s incredibly simple to put together and can be made well in advance and frozen. The elusive secret ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga.
Delicious and elegant!
Lovely served warm for breakfast, and come together very quickly.
Quick, easy and tasty.
This is a very time-intensive cake that I have made as a special dessert for Easter and birthdays. Its a hybrid of 3 different recipes, as I wasn’t able to get great results from any of them until I started monkey-ing with them. Its well worth the chore of making this cake- the end result is light and tart, perfect for Spring.
Another Thanksgiving hit- very simple and fast to prepare, can be done while the turkey is resting.
Fresh Berry Crumb Pie A delicious pie from Aunt Dorrine. Crumb crust/Topping: 1 cup hazelnuts or almonds2 cup all-purpose flour1/2 cup granulated sugar3/4 cup chilled butter ((cut into small pieces))Filling: 1/2 cup granulated sugar1-1/2 tbsp cornstarch2 pints fresh...
Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper and dill pickles.
This is a quick and delicious side dish, especially good with grilled food.
From Margaret Keefauver, passed down from her mother, Gladys Moore.
Traditional pudding from the Moore family.
This is the best tartar sauce I’ve ever had- well worth the trouble to make it yourself.
A blend of spices – cumin, coriander, cloves, and cinnamon – give Indian flavor to this spicy turkey and spinach burger.
I made this up while trying to emulate a favorite sandwich from a deli I frequented at my first college.
The Pan Galactic Gargle Blaster is an alcoholic beverage invented by ex-President of the Universe Zaphod Beeblebrox, considered by the Guide to be the “Best Drink in Existence.” Its effects are similar to “having your brains smashed in by a slice of lemon wrapped round a large gold brick.”
Possibly the BEST soup I have ever had. First made by Larry & Elaine, and now a holiday staple.
This is the BEST (and easiest to make) cranberry sauce I have ever made- try it on ice cream- Yum!
A must for fall!
Easy and delicious!
The better the French bread, the better the dish.
The salsa is so good you might want to double it!
This recipe has been passed down for a while, so I don’t know where it truly originated, but it is the traditional birthday cake in my family (was made for Rora’s first). A very good cake that gets better the longer it sits.
A classic from Southern Living magazine.
We made this for Thanksgiving in 2005, and it was terrific.