Thanksgiving

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Festive Fall Sangria Recipe

By Gabrielle Lopez | November 22, 2010

Photo: Alex Uballez

Photo: Alex Uballez

Because I’m lucky enough to have been invited to a Southern Soul Food themed potluck I won’t be cooking the entire Thanksgiving meal this year – I’ve been assigned to dessert (Sweet Potato Bourbon Bundt Cake) and a side (Classic Collard Greens). I’ll also be making a Festive Fall Sangria as a treat for my hosts.

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Thanksgiving Corn Bread Recipe

By Marcus Samuelsson | November 16, 2010

Photo: Accidental Hedonist

With one of my favorite holidays coming up next week, I will be posting one thanksgiving recipe every day until the big day. Today I’m thinking about what I baked good I will serve on the side of the meal. For easy shopping, if you’re planning on making my Corn Mashed Potatoes Recipe for your Thanksgiving, pick up an extra four ears of corn for my spiced cornbread. Baking the loaves in a water bath gives them a creamy texture, with a perfect crust. It makes two loaves, which will be enough for all your hungry guests.

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Orange Glazed Carrots & Parsnips Recipe

By Arun Gupta | November 15, 2010

Photo: Arun Gupta

Photo: Arun Gupta

Thanksgiving is right around the corner and I think everyone, especially those who care about food are starting to think about Thanksgiving dinner. Traditionally, there are several Thanksgiving staples that we tend to focus on when we think of the big dinner: turkey, stuffing, gravy, potatoes, cornbread, green beans, creamed onions, Brussels sprouts etc. Some families cook all of these things in fairly traditional ways while others cook some of these dishes and substitute for others while others, (especially in a city like New York) put their own multicultural twists on Thanksgiving fare.

Thanksgiving for me has always been about spending time with family and friends, hopefully enjoying a nice meal and then probably falling asleep somewhere warm, hours before I’m supposed to go to bed. Read More

Recipes

Pumpkin and Herb Stuffing Recipe

By marcussamuelsson.com | November 10, 2010

Photo: Maggie Hoffman

Thanksgiving is approaching and we’re always in search of a new or unique stuffing recipe. This is one of my favorite stuffing recipes that I like to serve along some nice collard greens. I added a seasonal favorite into the mix- the pumpkin; and the cinnamon, raisins, and pears add a hint of sweetness to the dish. All of the complex flavors are bound to make this one of your Thanksgiving winning dishes!

Tip: If your local store doesn’t sell pumpkin; butternut squash, which is almost always available, makes a great substitute.

For more recipes, follow me on Twitter (@MarcusCooks)

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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