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Sweet potatoes are baked in blend of orange marmalade, amaretto liqueur, and butter and topped with crushed amaretto cookies.
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Prepared Thai curry paste helps a dish develop complex flavor in no time. If you have red paste and would like to use it in place of the yellow, add only one-and-a-half teaspoons.
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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This almond-filled cookie is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort.
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Apples, walnuts, and currant jelly dress up this cranberry sauce.
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Get Cherry Old-Fashioned Recipe from Food Network
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A fall cocktail in homage to the first Thanksgiving made with brandy, apple juice, and sparkling wine.
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
cooking.nytimes.com
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little These succulent brussels sprouts are served there and at her Thanksgiving table every year “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr
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Get Marmalade-Glazed Carrots With Candied Pecans Recipe from Food Network
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.