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Photo: Photographer: Victor Protasio, Food Stylist: Karen Rankin
Thanksgiving is right around the corner, so why not switch up the menu a bit with these new recipes? From warm and delicious desserts to sides that will pair perfectly with the turkey, these dishes are begging for a spot on your Thanksgiving table. Recipes like our Glazed Carrots with Green Harissa & Benne Seed Crunch and Garlic-Rosemary Roasted Potatoes will become holiday staples for years to come.
01of 21Glazed Carrots with Green Harissa & Benne Seed CrunchView RecipeGreg DuPreeAt The Anchorage in Greenville, South Carolina, chef Greg McPhee has a waste-free ethos and uses the entire carrot, including the greens, for this spicy, nutty side dish made with benne seeds, a local variety of sesame. To make sure they cook evenly, halve larger carrots lengthwise so they are all about the same size and no wider than 1 inch.
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Glazed Carrots with Green Harissa & Benne Seed Crunch
View Recipe
Greg DuPree
At The Anchorage in Greenville, South Carolina, chef Greg McPhee has a waste-free ethos and uses the entire carrot, including the greens, for this spicy, nutty side dish made with benne seeds, a local variety of sesame. To make sure they cook evenly, halve larger carrots lengthwise so they are all about the same size and no wider than 1 inch.
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Asparagus Tart
Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke
03of 21Loaded Smashed Brussels SproutsView RecipeGreg DupreeThe sprouts in this loaded smashed Brussels sprouts recipe are cooked to crisp-tender, then crushed and baked in the oven and smothered in melted Cheddar cheese, bacon and a dollop of sour cream. Serve them as a fun side dish or a party appetizer.
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Loaded Smashed Brussels Sprouts
Greg Dupree
The sprouts in this loaded smashed Brussels sprouts recipe are cooked to crisp-tender, then crushed and baked in the oven and smothered in melted Cheddar cheese, bacon and a dollop of sour cream. Serve them as a fun side dish or a party appetizer.
04of 21Bruschetta CapreseView RecipePhotographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine KeelyThis bruschetta caprese has tons of fresh flavor from tomatoes, basil and mozzarella, with a splash of balsamic vinegar pulling everything together. Don’t skip the step of letting the tomatoes drain before mixing! The salt infuses flavor while drawing out moisture so the toasts won’t get soggy before serving.
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Bruschetta Caprese
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
This bruschetta caprese has tons of fresh flavor from tomatoes, basil and mozzarella, with a splash of balsamic vinegar pulling everything together. Don’t skip the step of letting the tomatoes drain before mixing! The salt infuses flavor while drawing out moisture so the toasts won’t get soggy before serving.
05of 21Collard Green Salad with Peanut VinaigretteView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatA Top Chef finalist and James Beard Award nominee, Dawn Burrell is also an Olympian. She found her love of food while traveling the world with the USA Track & Field team. That journey is what inspired her signature global comfort cooking style, which explores the intersection of African and Asian foods. Here, raw collard greens are massaged with a tangy peanut vinaigrette—featuring lime juice, ginger and fish sauce—to tenderize the leaves, like you would do with kale.
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Collard Green Salad with Peanut Vinaigrette
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
A Top Chef finalist and James Beard Award nominee, Dawn Burrell is also an Olympian. She found her love of food while traveling the world with the USA Track & Field team. That journey is what inspired her signature global comfort cooking style, which explores the intersection of African and Asian foods. Here, raw collard greens are massaged with a tangy peanut vinaigrette—featuring lime juice, ginger and fish sauce—to tenderize the leaves, like you would do with kale.
06of 21Pumpkin Zucchini BreadView RecipeWill DickeyThis pumpkin zucchini bread is the perfect marriage of classic pumpkin bread and zucchini bread. Zucchini helps keep the bread tender and moist, while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall.
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Pumpkin Zucchini Bread
Will Dickey
This pumpkin zucchini bread is the perfect marriage of classic pumpkin bread and zucchini bread. Zucchini helps keep the bread tender and moist, while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall.
07of 21Caesar Salad with Crispy ArtichokesView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatThis Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.
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Caesar Salad with Crispy Artichokes
This Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.
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Garlic-Rosemary Roasted Potatoes
Photographer: Victor Protasio, Food Stylist: Karen Rankin
09of 21Apple Cider-Mezcal MargaritaView RecipeRachel MarekThis fall version of a margarita features apple cider and mezcal, a liquor made from agave much like tequila. Like a classic margarita, this one blends sweet and sour flavors with a hint of cinnamon and orange from triple sec.
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Apple Cider-Mezcal Margarita
Rachel Marek
This fall version of a margarita features apple cider and mezcal, a liquor made from agave much like tequila. Like a classic margarita, this one blends sweet and sour flavors with a hint of cinnamon and orange from triple sec.
10of 21Twice-Baked Potatoes CasseroleView RecipePhotographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinThis twice-baked potatoes casserole has all the classic fixings in a creamy, smooth casserole. Leaving the potato skins on adds texture, while the bacon adds a little crunch. This crowd-pleasing casserole can be prepped ahead of time, making it perfect for your next big gathering.
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Twice-Baked Potatoes Casserole
Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
This twice-baked potatoes casserole has all the classic fixings in a creamy, smooth casserole. Leaving the potato skins on adds texture, while the bacon adds a little crunch. This crowd-pleasing casserole can be prepped ahead of time, making it perfect for your next big gathering.
11of 21Rotini with Creamy Pumpkin Pasta SauceView RecipeWill DickeyThis creamy pumpkin pasta sauce, spiked with fresh herbs and Parmesan cheese, is a great fall alternative to traditional tomato-based sauce. Here, we serve it with pasta, but it can also be used on pizza or as a dipping sauce alongside fresh-baked breadsticks.
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Rotini with Creamy Pumpkin Pasta Sauce
This creamy pumpkin pasta sauce, spiked with fresh herbs and Parmesan cheese, is a great fall alternative to traditional tomato-based sauce. Here, we serve it with pasta, but it can also be used on pizza or as a dipping sauce alongside fresh-baked breadsticks.
12of 21Sweet Potato BiscuitsView RecipePhotographer: Victor Protasio, Food Stylist: Karen RankinThese sweet potato biscuits have a tender crumb with a crispy bottom from being baked in a cast-iron pan. Freezing the dough before baking helps maintain the biscuits' shape and keeps the butter intact to give the biscuits more lift and a light texture. The sweet honey butter complements the biscuits' savory flavor.
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Sweet Potato Biscuits
These sweet potato biscuits have a tender crumb with a crispy bottom from being baked in a cast-iron pan. Freezing the dough before baking helps maintain the biscuits' shape and keeps the butter intact to give the biscuits more lift and a light texture. The sweet honey butter complements the biscuits' savory flavor.
13of 21Roasted Garlic-Parmesan CabbageView RecipeAli RedmondCabbage gets transformed in the oven with garlic, Parmesan and olive oil in this simple vegetable side. This irresistible side dish would make a welcome addition to any meal—try serving it alongside chicken or steak.
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Roasted Garlic-Parmesan Cabbage
Ali Redmond
Cabbage gets transformed in the oven with garlic, Parmesan and olive oil in this simple vegetable side. This irresistible side dish would make a welcome addition to any meal—try serving it alongside chicken or steak.
14of 21Skillet CornView RecipePhotographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinThis skillet corn recipe features plenty of sweet, fresh summer corn. A small amount of aromatics complement the corn but don’t overpower it. Parsley adds color and freshness.
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Skillet Corn
This skillet corn recipe features plenty of sweet, fresh summer corn. A small amount of aromatics complement the corn but don’t overpower it. Parsley adds color and freshness.
15of 21Air-Fryer Sweet PotatoesView RecipeJacob FoxThese air-fryer sweet potatoes are nicely crisped around the edges and tender on the inside. Ground sumac adds a nice tang to the spice mix, but paprika can be used in its place.
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Air-Fryer Sweet Potatoes
Jacob Fox
These air-fryer sweet potatoes are nicely crisped around the edges and tender on the inside. Ground sumac adds a nice tang to the spice mix, but paprika can be used in its place.
16of 21Loaded Broccoli SaladView RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisThis is the broccoli salad you will get special requests for. The combination of bacon, sour cream, mayonnaise, scallions and Cheddar is hard to resist. And the addition of rice vinegar or cider vinegar sharpens all the flavors.
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Loaded Broccoli Salad
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
This is the broccoli salad you will get special requests for. The combination of bacon, sour cream, mayonnaise, scallions and Cheddar is hard to resist. And the addition of rice vinegar or cider vinegar sharpens all the flavors.
17of 21Baked PearsView RecipePhotography / Caitlin Bensel, Food Styling / Kady WohlfarthThese easy baked pears are soft with just a little bite and are perfect with the delicious buttery spiced syrup spooned over the top.
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Baked Pears
Photography / Caitlin Bensel, Food Styling / Kady Wohlfarth
These easy baked pears are soft with just a little bite and are perfect with the delicious buttery spiced syrup spooned over the top.
18of 21Hasselback Sweet Potatoes with Garlic-Yogurt SauceView RecipeAli RedmondA creamy garlic-yogurt sauce pairs well with the sweetness of these crispy roasted sweet potatoes. To achieve the signature hasselback appearance, position two wooden spoons alongside the potatoes as you cut. The spoons will prevent you from cutting through the sweet potatoes entirely and won’t cause damage to the knife blade.
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Hasselback Sweet Potatoes with Garlic-Yogurt Sauce
A creamy garlic-yogurt sauce pairs well with the sweetness of these crispy roasted sweet potatoes. To achieve the signature hasselback appearance, position two wooden spoons alongside the potatoes as you cut. The spoons will prevent you from cutting through the sweet potatoes entirely and won’t cause damage to the knife blade.
19of 21Garlic Mashed Red PotatoesView RecipeWill DickeyThese garlic mashed red potatoes use the cooking liquid to impart a rich garlic flavor. The starch from the potatoes helps make these mashed potatoes creamy without having to use milk or heavy cream.
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Garlic Mashed Red Potatoes
These garlic mashed red potatoes use the cooking liquid to impart a rich garlic flavor. The starch from the potatoes helps make these mashed potatoes creamy without having to use milk or heavy cream.
20of 21Buttermilk BiscuitsView RecipePhotographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallThese hearty buttermilk biscuits are easy to make. Whole-wheat flour gives them a nutty flavor with a tender texture and crispy edges. Serve with a drizzle of honey.
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Buttermilk Biscuits
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
These hearty buttermilk biscuits are easy to make. Whole-wheat flour gives them a nutty flavor with a tender texture and crispy edges. Serve with a drizzle of honey.
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Pumpkin Pie Crisp
Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle
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