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A menu, recipes and wine list suitable for a Thanksgiving celebration are presented. Recipes for Pumpkin Soup with Fig Quenelles and Prosciutto, Roasted Turkey, vegetable dishes and Rustic Apple Tarts With Apple Cider Reduction and Creme Freche Ice Cream are included.

Thanksgiving dinner can take time to prepare and a step by step guide to making the day go smoothly is presented. The recipes which include lemon-and-herb-roasted turkey are described.

New England is the home of the Pilgrim's original Thanksgiving meals and local ingredients in season are common in many homes in 2000. A Thanksgiving menu and recipes which combine tradition and these seasonal foods are described.

Thanksgiving is a time of tradition and good food and many have a favorite recipe for cooking their turkey. Nine people who have associations with turkeys and their personal advice are described.

Issues concerning ways to prepare for an easy, successful Thanksgiving holiday are presented. Reference is made to seating, table decorations, and a menu which includes recipes for Roast Turkey, various vegetable dishes and Pumpkin Pie.

Roast turkey is the main course that enlivens the Thanksgiving Day table. Leftovers of roast turkey can be made into sandwiches and soups. Several roast turkey recipes including, roast turkey with porcini mushroom gravy, roast turkey with bacon, tarragon and applejack gravy are presented.

The Thanksgiving Day feast is almost never complete without a turkey and its stuffing, which reveals one's culinary expertise. Included among stuffing recipes are leek, mushroom and bacon stuffing with tarragon and sweet potato corn bread stuffing with greens and bacon.

Ground turkey is a good substitute to ground beef and other meats, since it is low in fats and calories. Given the right seasonings and combinations, ground turkey can produce flavorful recipes which include Chinese turkey in jade, turkey's b'stilla and turkey ragu with pasta.

A holiday menu is suggested. The recipes for it include mushroom stuffing for the roasted turkey, mashed potatoes, citrus-glazed sweet potatoes, corn and green beans with crumb topping, pineapple-cranberry sauce, carmel pumpkin pie, and butterscotch pudding. Tips on handling a turkey are given.

People in Wyoming take time out to celebrate Thanksgiving with family and friends. The Mummerys are one of the Wyoming families who follow the tradition by preparing a thanksgiving dinner for families and friends.

Thanksgiving dishes in California could probably consist of the traditional turkey barbecued with maple-mustard glaze and crab and corn pudding. Sourdough, which San Francisco is famous for, makes a great dressing together with apple and almond.

Sumptuous Thanksgiving dishes in the Pacific Northwest could probably consist of broiled oysters with hazelnut pesto, spinach, pear and pancetta salad and brown sugar-cured turkey with wild mushroom-shallot gravy. Roasted vegetables with basalmic-lemon vinaigrette may also make a satisfying side dish.

Family togetherness at the holiday is enhanced by good food. Recipes offered include roasted garlic and red pepper soup, sourdough croutons, roast turkey, wild mushroom stuffing, cranberry tangerine relish. sweet potato butternut squash pear casserole, brussels sprouts, and gingerbread cake.

ROAST TURKEY WITH PAN GRAVY PREP: 45 minutes ROAST: about 334 hours 1 14-pound fresh or frozen (thawed) turkey 1 1/2 teaspoons salt 1/2 teaspoon coarsely ground black pepper Pan […]

Peppery pita pockets and zippy cheese chunks add flair to outdoor meals. Planning a summer outing? Whether for a casual meal on the patio or a picnic in the park, [...]

Recipes are given for spinach dip, turkey burgers with crispy 'fries,' potato salad with cucumbers and dill, pasta salad with grilled vegetables, barbecued pork sandwiches, cabbage and peach slaw, chicken nuggets on greens with buttermilk dressing and more.

Recipes for summer dishes that are easy to prepare are presented. The recipes include various ways to prepare turkey, veal, salmon and beef. Some of these recipes are roast turkey breast, turkey fajitas, easy roast veal, broiled salmon, herbed roast beef and salmon burgers.

Recipes are given for shrimp and pancetta salad on papaya slices, turkey thighs in red wine garlic sauce, polenta-style oatmeal and chocolate peanut butter torte. Zinfandel wines for each course are recommended. Both red and white Zinfandels are discussed.

Recipes that take 45 minutes or less to prepare are presented. These include grilled rib-eye steaks on sauteed onions, garlic croutes with curry oil, cucumber salad with peanuts, open shrimp ravioli with lime ginger butter and smoked salmon on cream cheese toasts with chives.

Menus are presented that balance higher fat foods with complementary lower fat dishes. Recipes are given for low-fat cassoulet with turkey sausage, green bean Caesar salad, chocolate-espresso cheesecake, mixed vegetable saute with giner and more.

Recipes are given for roasted turkey breast with Port wine gravy, braised fennel with fresh figs, herbed pancetta and chestnut dressing, green beans with spices and pumpkin gingerbread. Several accompanying wines are recommended.

Grilled turkey can be a tasteful alternative to the usual roasted bird. Gravy can be made ahead of time. Mashed potatoes with lemon butter have an extra zing. Kumquats give a cranberry mold that special taste. Caramelized onions contrast nicely with fresh watercress in a salad.

Recipes for a Thanksgiving day menu that serves eight are presented. The appetizers are spiced cheese straws and dill-pickled vegetables. A roast turkey with five trimmings and gravy, lobster lovage stew and three desserts are also on the menu.

Most people of distinction consider that the stuffing is really the only reason to cook a turkey, and three times as many readers prefer the term 'stuffing' to 'dressing.' Included are several techniques, anecdotes and recipes for stuffing.

A menu for a dinner for 12 is presented. Recipes are given for roast turkey, whole wheat biscuits with maple butter, wild rice and cranberry salad, pickled vegetables with mustard, sausage and leek stuffing and more. Beverages are also recommended.

A menu for 10 based upon what Colonial Bostonians might have eaten is presented, Recipes are given for roast turkey, shellfish chowder with fresh thyme, marbleized root vegetable puree, succotash with tomatoes and chives and other recipes are given.

A menu for 12 that might have been served in Colonial Charleston is presented. Recipes for roast turkey, oysters on the half shell with spicy vinegar, southern greens, apple chutney and more are given, and wine and other beverages are recommended.

A menu for eight that might have been served in 18th century Philadelphia is presented. Recipes are given for roast turkey, sausage-stuffed acorn squash with molasses glaze, three-mushroom dressing and more are given. Wines are also recommended.

Recipes from several restaurants are presented. These include: individual chocolate croissant bread puddings, scallops in Champagne sauce with Port glaze, roasted pork loin with three-mushroom sauce, Mexican breakfast burritos, shallot flans and more.

Restaurants such as Lespinasse at the St Regis in Manhattan and Fenix at the Argyle in Los Angeles, CA, serve excellent meals. Several hotel restaurants are profiled, and dishes from some of these are described. Recipes cor cioppino and more are presented.

Recipes are given for the perfect hamburger, a vegetable burger, mini lamb burgers, creamy crunchy cole slaw, cucumber riata, roasted red bell peppers, tuna burgers with horseradish mayonnaise and more. Commercial soyburgers are also evaluated.

Delicious recipes that take little time to prepare include rack of lamb with caramelized shallot and thyme crust, Gruyere potato gratin, stir-fried spinach with ginger and garlic and escarole soup with turkey meatballs. Parsnip fennel puree and others are also given.

Recipes are given for roast turkey with Portobello mushroom rice stuffing and red wine gravy. Green beans with green onion butter, cranberry Port Wine sauce, squash soup with pistachios and pumpkin mango pie recipes are included. Wines are recommended.

A restaurant who grew up on a Missouri farm recalls Thanksgiving fondly. Recipes are given for panfried oysters, roast turkey, sweet potatoes with apricots and nuts, green beans with bacon, cor bread dressing, apple-cranberry pie and wild rice with walnut stuffing.

Low-fat and low-calorie alternatives to traditional Thanksgiving Day fare are presented. Turkey is basted with apple cider instead of butter or broth. Alternative recipes for stuffing, cranberry sauce and pumpkin pie are given. Leftover ideas include turkey enchiladas and roasted vegetable soup.

A traditional Thanksgiving dinner that serves 12 is presented. The recipes include roast turkey with sage butter; spiced cranberry sauce with honey; green beans with roasted onions; bread stuffing with mushrooms and bacon; and lemon custard pie.

Recipes for a Southwestern turkey dinner created by Janos Wilder and a New England traditional turkey dinner from George Germon and Johanne Killeen are presented. Cook-ahead steps for both meals are detailed, along with recipes for trimmings and desserts.

Fitness buffs can prepare a low-fat, simple yet delicious Thanksgiving dinner. Tips for preparing the turkey, stuffing, gravy, mashed potatoes, vegetables and dessert are presented.