Similar Recipes
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Pumpkin Butter
Pumpkin butter on toast is always delicious, but there are many other ways to fill your fall days with this treat. Try it for breakfast stirred into plain yogurt or baked into granola. Or, blend it into a milkshake or...
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Pickled Sugar Pumpkin
Before you get pumpkin-ed up this season, make these pickles. They make a really fun addition to a Thanksgiving cheese plate or dessert spread.
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Mulled Cider Shrub
The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.
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Peach-Ginger Shrub
The delicate flavor of peaches is complemented by apple cider vinegar in this tangy shrub syrup. Serve it with white rum or simply add it to seltzer.
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Rhubarb Shrub
Tart rhubarb practically begs to celebrated in a shrub.
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Pumpkin Pie Ice Cream
A frozen alternative to pumpkin pie, with gingersnap cookies and candied ginger folded inside.
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Thanksgiving Stuffed Roast Pumpkins
These vegetarian-friendly stuffed roast pumpkins give people who prefer a plant-based diet a main course worthy of a Thanksgiving centerpiece.
Pumpkin Custard Pie
Learn all the tips and tricks to making creamy, luscious Pumpkin Custard Pie with my family's favorite recipe. Perfect for your Thanksgiving dessert table!
Pumpkin Pie
The perfect pumpkin pie with a silky filling that's not too sweet, scpied enough but not so that it overwhelms and the secret to NO CRACKS!!
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Miniature Pumpkin Pies with Graham Cracker Crusts
From chef Tom Valenti's You Don't Have to Be Diabetic to Love This Cookbook...
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I've paired pumpkin with a natural fall partner: apple cider vinegar. The flavors are pumpkiny with a hint of cinnamon and ginger to very gently remind you of pie season, without hitting you over the head with the Pumpkin Pie Spice flavors that are so common at this time of year.
Serve With
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Balsamic Vegetable Skewers
Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Weeknight Hummus Plate — Ethan
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Meat Lite: Warm Winter Salad
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring....
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Grilled Ratatouille
If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.