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This smooth and creamy pumpkin soup would make a great first course for your Thanksgiving feast.
This cheesy bread makes a great side to winter’s soups and stews or toasted with butter for breakfast or a snack.
Coconut milk in the batter adds a subtle hint of flavor in every bite and keeps these baked cakey donuts moist.
The classic frozen Italian dessert gets a seasonal-infusion with winter fruits like figs and cranberries.
This elegant but unfussy dinner is quick and easy to prepare and provides a fish option that doesn’t require firing up the grill.
Dried anchovies are common throughout Asia; although they might be trickier to find elsewhere, most Chinese supermarkets or specialty stores should carry them.
Flaky crust stuffed with sweet, complex, seasonal filling make these hand pies as delicious as they are beautiful.
Maple-basted acorn squash serves as a charming vessel for lightly cinnamon-spiced quinoa in a seasonal side that serves as a nutritious option for your Thanksgiving spread.
This fusion of a classic Italian dish and a nostalgic American favorite can be served as either a main course or a side dish.
Your favorite Thanksgiving flavors are even better the day after when you can load them all onto a sandwich that works just as well with regular bread if you’re not gluten-intolerent.
Serve this rich and tangy chutney with your favorite South Indian snacks like idli, dosa, vada and mysore bonda.
The creamy texture and nutty, semi-sweet flavors of the natural peanut butter combined with the spicy, tangy and slightly acidic hot sauce is nothing short of perfection.
The trick here, as with any focaccia, is to use the highest quality olive oil that you can find.
This super healthy salsa is great with tortilla or pita chips and would be fabulous served with cream cheese or goat cheese as a bruschetta topping.
This recipe calls for Kashmiri mirch, an Indian chili powder, but paprika will also work just fine to give these potato pancakes a kick.
These surprisingly nutritious pancakes come together in just minutes, and are so sinfully delicious you’ll think you’re having dessert for breakfast.
Serve this delicate gnocchi with a simple garlic-sage brown butter sauce for a perfectly warming dinner.
The various components of this towering, show-stopping dessert can be made ahead of time so all you need to do the day of is assemble and devour.
There are just three basic ingredients, plus a little lemon zest, in this soufflé-like dessert that gets its sweetness from white chocolate.
This frozen dairy popsicle is flavored with mawa burfi candies, pistachios and saffron.
These delicate marshmallows have the same subtle floral, slightly coconut-y flavor and light purple hue of taro root.
The touch of natural bitterness in walnuts plays against the sweetness of the turbinado sugar and the slight bite of the whisky for a taste that’s both lush and balanced.
This time of year, everything is better with pumpkin – even breakfast. And the spices in the scone and the chai flavors in the glaze give this pastry some zing.
Showcase fresh, juicy figs in a simple parfait that perfect all day from breakfast till dessert, and everything in between.
Unlike bready American bagels, the Russian kind are skinnier, dryer, sweeter, with the texture more like a soft pretzel.
Who says donuts have to be dessert? Full of garlicy and herbaceous flavors these baked vegan donuts are a far cry from the sticky-sweet kind.
From the cream sauce to the fresh green beans and right down to the homemade fried onions, this Thanksgiving staple gets a culinary update.
If you can’t find yellow rock candy just use caster sugar and defrosted frozen prawns will work in place of fresh ones.
Soak the peas over night and the next day it’ll be quick and easy to whip up the protein-packed snack.
A cool cucumber yogurt sauce offsets the heat from the spice-filled marinade in this great grilling recipe.
Baby potatoes are cooked in a rich, nutty yogurt sauce full of complex flavors from chili powder to cinnamon.
Master this famous French dessert and you’ll be set to wow any and all dinner guests.
Stovetop-cooked salmon is coated in a sauce full of fresh herbs, intriguing spices and just enough yogurt to give it a rich tanginess.
These vegan patties are full of flavorful veggies and legumes that are delicious in their own right and as a healthy alternative to fast food burgers.
If you don’t have a mortar and pestle in your kitchen, put all the ingredients in a ziploc bag and pound away with a rolling pin or similar implement.
The slight nuttiness of the whole wheat pastry flour enhances the nutty flavor of the sweet potato, which keeps this quick bread incredibly moist.
You don’t really need a recipe to make this tantalizing appetizer, you just needed someone to put the mouther-watering idea in your head.
These creamy parsnips pair great with a wide variety of proteins from pork chops to your Thanksgiving spread.
This slightly spicy chutney works well with fried fritters of all sorts or spread inside a gooey grilled cheese.
This is a simple chocolate pudding recipe fit to be enjoyed as a dessert or just as a pick-me-up treat during a lazy day for which the silky chocolaty mouth feel seems perfectly paired.
Bottle gourd cooks up pretty easily so if you don’t have a pressure cooker, sautéing in a saucepan should do the trick.
These individually-sized cakes cook in the microwave in under two minutes for nearly instant gratification of a sweet and seasonal craving.
Pair this sweet and tangy cake with your favorite warm beverage for the perfect, seasonal afternoon pick-me-up.
Learn to make this whole wheat Indian bread at home without the use of a tandoor or clay oven.
Don’t settle for canned cranberry sauce this Thanksgiving when the homemade stuff is so much better and can be a vehicle for such flavors as vanilla and cardamom.
Fried cashews impart a rich nuttiness to this unique, seasonal curry.
Take individual lasagne noodles and roll them around a four-cheese and spinach filling for a warm and gooey dinner.
Basic brownies are great, but coffee and raspberry only serve to enhance the chocolatey flavors in these super rich and fudgey treats.
Adapt this recipe as you go, add more vegetables and replace what is here for those you have at hand – but keep the spices the same for a deep, bold flavor.
Since the sauce requires reducing, avoid using any very hoppy/bitter beers. A nice Oktoberfest/Marzen beer would also work nicely in this as well as a Helles.
Pasta is one of the easiest ways to get from hungry to dinner on the table. Next time you’re stumped on what to add, try this assortment of flavorful and nutritious toppings.
The nutty and earthy flavor of mung bean mixed with spices and seasonal cauliflower makes this dish a balanced one item meal.
The Italian chef and cookbook author, Riccardo Costa, shows you how to prepare a perfect risotto with pecorino cheese, saffron, and artichokes. Watch and learn!