All About "thanksgiving" and "american"

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Squash Rounds with Shallot-Cider Sauce

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A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party.

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Brussels Sprouts with Chestnuts & Sage

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Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.

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Yukon Gold & Sweet Potato Mash

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The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan.

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Orange-Scented Green Beans with Toasted Almonds

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Toasted nuts and fresh orange zest adorn these versatile green beans. Toast the nuts while you steam the beans and you have a polished addition to any meal ready in 15 minutes flat.

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Balsamic & Parmesan Roasted Cauliflower

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Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.

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Skillet Cauliflower Gratin

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Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.

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Pumpkin Coconut Tart

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Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

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Pork Tenderloin with Roasted Grape Sauce

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Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.

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Game Hens with Brussels Sprouts & Chestnuts

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Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.

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Cheesy Polenta & Egg Casserole

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This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.

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