Thanksgiving is almost upon us so we are sharing our favorite recipes posted to the site so far. In no particular order, here's what we are loving from our contributors and editor Danielle Rehfeld Colen at The Inherited Plate. And because it's thanksgiving and thanksgiving is over the top, we're giving you 11 recipes...and some how-to videos to boot! Happy Thanksgiving!
James Beard Award winning chef shares her classic apple pie inspired by her grandma Theorita Bennett. Chef Angela's pie and pastry shop and dinette Theorita opens this Spring 2018 in San Francisco. With a flaky buttermilk crust and apples piled high, it doesn't get any more American than this. Get the recipe and watch the video here.
In Puebla, Mexico, this sweet soup(yes it's dessert!) made with calabaza, cinnamon, sugar and peanuts is typical to serve in November when pumpkins are in season. We love this idea for a cold thanksgiving day, especially for guests that may have dietary restrictions like vegan or gluten free.
Made with whole grain mustard, pickles and pickle brine, Bucktown PVD chef and co-owner Ashley Faulkner's family recipe is a year round side served in her providence restaurant. She's shared the recipe and story behind it here. We love this for a make ahead dish(i.e. make it 2 days ahead!)
In Season for fall and winter, persimmons are an exotic fruit grown on the west coast and asia. James Beard Award winning chef and CIA pastry instructor Stephen Durfee shares his beautiful recipe here. If you can't find ripe persimmons, try bananas, soaked pureed dates or even papaya.
Move over pumpkin pie. This southern classic made throughout the american south is a staple in chef Lexi Dilligard's Harlem Bakery Lady Lexi's Sweets. This mom/daughter shop makes mini versions but chef Lexi shares her personal recipe with us. FYI the pie crust makes 2 crusts so feel feel to bake another pie or freeze for a rainy day.
Watch it. Make it. Love it. Repeat. Classic banana pudding is a super simple trifle best made a day ahead so put it on your dessert list this year. Give your bananas time to get spotty and then assemble this no bake dessert. Danielle teaches you how here.
All year long, this marinated beet salad with red onions and dill is with fresh and earthy, the perfect vegetable side to break up all the heavy food like stuffing, potatoes and turkey. You want to make this a day ahead or at least the morning of to allow the flavors to marry. Another great option for the gluten free or vegetarian/vegan guests. Watch how to make it here.
This white, autumnal root vegetable looks quite like a white carrot with it’s wide stem side, long tapered body, and wiry tail. Like a carrot, its naturally warm, earthy flavor comes alive in a soup. I cook the parsnips simply, with butter, onions, celery and stock, then blend the mixture into a velvety and utterly satisfying puree.
Texas native Chef, Mom and dynamo, Jennifer Etzkin shared this recipe with us and it's a total keeper. In addition to traditional cranberry sauce, this salsa has made it's way onto our Thanksgiving table as raw, fresh alternative. It gives so much life to the food on the plate, especially the bird.
The whole house will smell of the subtle beautiful perfume of Quince when this fruit is roasting in your oven. A recipe shared by Batia Bank's whose mother was from Ukraine, she often serves this roasted quince warm or at room temperature for dessert but we think it's wonderful with lamb or poultry as well.