Seared Portobello Mushroom Steaks with Leek-and-Juniper Wine Sauce
Lynley Jones
Portobello mushroom steaks seared and braised with a white wine leek sauce infused with juniper berries.
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Filtering by Category: Thanksgiving
Bourbon-Ceylon Cranberry Sauce
Lynley Jones
Step away from the can! A super-easy recipe that everyone will be talking about.
Read MoreHow to Brine Your Turkey
Lynley Jones
Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.
Read MorePaprika-Spiced Roasted Pumpkin Wedges with Crunchy Pumpkin Seeds
Lynley Jones
Roasted pumpkin wedges drizzled with a super flavorful paprika oil, then topped with herbs, parm and crunchy paprika-spiked pumpkin seeds. See notes for suggestions to prep ahead for a party, and/or to make this vegan.
Read MoreApple Pumpkin Galettes with Bourbon-Maple Sauce
Lynley Jones
Four mini-galettes (or one big one!) with spiced pumpkin filling and lemony macerated apples, wrapped in crisp homemade pie crust pastry and drizzled with bourbon-maple sauce.
Read MoreRoasted Spiced Pumpkin Seeds
Lynley Jones
The classic crunchy snack made from the seeds of your pumpkin.
Read MoreClassic Pumpkin Pie
Lynley Jones
The all-American classic.
Read MoreBerbere-Roasted Butternut Squash
Lynley Jones
Cubed butternut squash tossed with Ethiopian Berbere Seasoning for a slightly spicy and super flavorful side.
Read MoreRoasted Turmeric-Spiced Cauliflower
Lynley Jones
Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.
Read MoreHibiscus Mulled Cider
Lynley Jones
Hot apple cider infused with hibiscus flowers and mulling spices. Serve as-is or take it up a notch with a splash of bourbon or brandy.
Read MoreApple Galette with Brown Butter Thyme Sauce
Lynley Jones
Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.
Read MoreEthiopian Spiced Collard Greens
Lynley Jones
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Read MoreSalmon Puffs
Lynley Jones
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Read MoreSpicy Sumac Chard
Lynley Jones
Swiss chard sauteed with onions and garlic, a pinch of Aleppo pepper flakes and sumac.
Read MoreSauteed Shallot Mushrooms
Lynley Jones
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Read MoreBasic Pie Crust: Pate Brisee
Lynley Jones
Flaky, tender pie crust pastry.
Read MoreClassic Roast Turkey
Lynley Jones
Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
Read MoreClassic Cornbread
Lynley Jones
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
Read MoreHerbed Bread Stuffing (or Dressing)
Lynley Jones
Enough for an 18-pound bird. May be cooked inside the bird or in a baking dish on the side.
Read MoreFastest Roast Turkey
Lynley Jones
Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
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