Even though he’s lived in Los Angeles for years, Lee Hefter gravitates to people from the East Coast, who, like him, might have seen the fall foliage every year and watched maple syrup being tapped. He thinks adding maple syrup to gravy makes it go better with all the traditional Thanksgiving side dishes.
Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese.
This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.
Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
Allison Kave and her boyfriend, Jay Horton, were winners in Brooklyn, New York’s Pie Bake-Off with this clever pie. The challenge was to use a local ingredient, so they chose apple cider and developed this delicious combination of cream pie and apple pie. Winning the contest was the impetus for Kave to open First Prize Pies in Brooklyn.
Tom Fundaro asked his pastry chef Susan Masch for a pumpkin dessert that “wasn’t the ubiquitous créme brûlée.” Masch came up with this riff on a traditional English steamed pudding. Warm, soft, spicy and simple, it may be one of the best pumpkin desserts you’ll ever eat.