Thanksgiving Recipes

From EatingWell

You can quickly make the crust for this tart in the food processor and then press it into the pan - no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

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From Better Homes and Gardens

Sweet onion gives a mellow twist to traditional cranberry relish.

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From EatingWell

This tender, flavorful version of a holiday staple is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.

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From EatingWell

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

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From EatingWell

Dark cherries may be unusual in a traditional cranberry relish, but they are an interesting and worthwhile addition. They give the relish a beautiful ruby hue and complex taste; pears provide a delicate balance to the assertive red fruits.

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From EatingWell

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.

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From EatingWell

Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:

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From EatingWell

The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto purchased whole-wheat pizza dough and make your own gourmet flatbread at home. Any type of ripe, firm pear will work - red pears look great.

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From EatingWell

Light enough to follow even a substantial meal, this pretty compote has a refreshing balance of sweet and tart flavors. Serve with vanilla frozen yogurt for dessert or with plain yogurt for breakfast or brunch.

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From EatingWell

Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.

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From Heart-Healthy Living

The festive color and tangy sweetness of this ginger-accented relish makes it an ideal side dish for holiday meals.

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From Better Homes and Gardens

Perfect on a holiday table with baked ham or turkey, but you can also serve it year-round with grilled pork or chicken.

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From EatingWell

For those who like their vegetables creamy, this recipe can't be beat.

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From EatingWell

The colorful combination of sugar snap peas, red bell pepper and carrot plus an Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.

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From EatingWell

During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.

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From EatingWell

The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

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From EatingWell

A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts--the results may even win over sprout skeptics.

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From Better Homes and Gardens

This tangy sauce cooks in less than 15 minutes and can be made several days ahead. It's a colorful accompaniment to holiday desserts.

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From EatingWell

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesus Gonzalez, Chef of La Cocina Que Canta.

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From EatingWell

These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.

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From EatingWell

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

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From EatingWell

Smoked paprika is the key to the turkey rub in this recipe. It can be purchased in gourmet markets and online at www.tienda.com. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

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From EatingWell

These cookies taste decadent, yet are made with ingredients that have healthful benefits: oats, almonds, fruit and chocolate. The thumbprints are versatile as well - use a different type of filling or different extracts to create a completely different cookie.

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From EatingWell

Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

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