Skip to main content- Persimmon Salsa
- Ginger-Curry Aioli
- Butter Lettuce, Persimmon, Feta, and Hazelnut Salad
- Frozen Pumpkin Mousse with Walnut-Toffee Crunch
- Toasted-Pecan Pie
- Prosciutto with Persimmons
- Rice Pudding with Persimmons and Dried Cranberries
- Roast Turkey with Apple Cider Pan Gravy
- Butternut Squash with Tangerine and Sage Glaze
- Dark Chocolate Mousse with Sugared Kumquats
- Blueberry-Buttermilk Bundt Cake
- Garlic-Fennel Bisque
- Liver and Blue Cheese Pâté
- Caramelized Spiced Carrots
- Cranberry Compote with Ginger and Molasses
- Gumbo z'Herbes with Perfect Rice
- Herb-Brined Turkey with Pear Gravy
- Green Onion-Jalapeño Cornbread
- Creamy Mashed Potatoes with Goat Cheese and Fresh Sage
- Butter Lettuce with Goat Cheese Green Goddess Dressing
- Roasted Yam Purée with Brown Butter
- Stacked Enchiladas With Turkey and Chipotle Beans
- Persimmon Sundaes
- Sautéed Bell Pepper with Golden Raisins and Arugula
- Baby Eggplant, Olive, and Herb-Cheese Frittata
- Turkey Wraps With Curry-Chutney Mayonnaise and Peanuts
- Perfect Rice
- Pork Rib Chops with Sautéed Apples and Star Anise
- Old-Fashioned Gingerbread with Molasses Whipped Cream
- Turkey Stock
- Coconut-Sweet Potato Cheesecake
- Baked Oysters with Bacon and Leeks
- Broccoli Rabe with Melted Garlic
- Barbecue Turkey Sandwiches
- Tea-and-Lemon Gravy
- Tamarind-Honey Lamb Kebabs on Mashed Yams
- Asian Turkey-Noodle Soup with Ginger and Chiles
- Chicken-Apple Sausage and Fresh Fennel Stuffing
- Shrimp with Fennel, Dill, and Feta
- Mincemeat Ice Cream
- Stilton Toasts
- Butternut Squash and Mushroom Lasagna
- Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
- Smoked Salmon and Cucumber Ribbon Salad with Caraway
- Banana-Black Bean Empanadas
- Cranberry Kir Royale
- Cranberry-Ginger Chutney
- Escarole Soup with Pasta and Meatballs
- Skirt Steak with Poblano Rajas and Zucchini
- Chocolate-Raspberry Cakes
- Portuguese Green Soup
- Pumpkin Custard Profiteroles with Maple Caramel
- Mirliton Relish
- Mashed Potatoes and Turnips with Roasted Pear Purée
- Boston Brown Bread Stuffing with Bacon and Tarragon
- Cranberry and Red-Grape Relish
- Orange-Glazed Carrot Ribbons
- Johnnycakes with Peekytoe Crab
- Foie Gras-Stuffed Dates
- Black-Eyed Pea Succotash with Creole Mustard Vinaigrette
- Haricots Verts, Roasted Fennel, and Shallots
- Gratin of Penne, Turkey, and Mushrooms
- Andouille Cornbread Stuffing