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This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.
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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.
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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!
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Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.
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Cauliflower, olives, and pimento peppers mingle in this muffuletta-inspired salad that's a refreshing make-ahead option for a picnic.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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A one-skillet dish of turkey sausage (or whichever meat or fish you prefer) simmered with rice, veggies and herbs.
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Garbanzo beans take the place of any bread product in this stuffing recipe.
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