This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.
Author: Florence Fabricant
What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger...
Author: Melissa Clark
Chimichurri is a herbaceous and vinegary sauce from Argentina that's classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise...
Author: J. Kenji López-Alt
Heat is an integral aspect of Southwestern cooking, so it's no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them in everything from Hatch turkey rubs to chipotle...
Author: Martha Rose Shulman
Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making...
Author: Sam Sifton
Author: Robert Farrar Capon
Author: Craig Claiborne
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Author: Julia Moskin
Author: Marian Burros
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Author: Julia Moskin