Makes 8 to 10 servings This simple salad is full of quintessential fall flavors and is a fresh and bright addition to your Thanksgiving spread. Prepare the dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving.
Chayote-Jicama Salsa
Serves 6 to 8
Chilled Asparagus With Mustard Herb Vinaigrette
Makes 8 servings Ingredients 2 lb asparagus 2 tablespoons white wine or cider vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped flat leaf parsley 1/2 teaspoon chopped tarragon leaves Salt and pepper as needed Dash of onion powder Dash of garlic powder 1/4 cup extra-virgin olive oil Directions Bring a […]
Classic Barbecue Sauce
Makes 3 cups sauce This is a classic mild, sweet-style barbecue sauce with a very slight acidity that gives the flavor balance. It is a good, thick, general-use, red barbecue sauce that works well with chicken, beef, and pork. Ingredients 2 tablespoons corn oil 1/2 cup minced onion 2 cups […]
Coleslaw
Makes 8 Servings
Cranberry Shrub
Makes about 3 cups A shrub is a syrup made from cooked fruit and sugar (or other sweetener, like honey or maple syrup), strained and mixed with vinegar. Historically, it’s been used to preserve fresh fruit beyond its growing season. But today, mixologists use it as a fruity and acidic […]
Jack Black Barbecue Sauce
Makes 2 1/2 cups sauce The name “Jack Black” refers to the Jack Daniels whiskey in the recipe and the deep color of the sauce. When it has finished cooking, the sauce may look burnt, but it isn’t; the color is supposed to be very dark, and the sauce will […]
Seared Scallops with Beet Vinaigrette
Makes 4 Servings