Fresh kale is wilted ever so slightly by tender-crisp, hot onions -- and glazed with reduced vinegar before being graced with freshly made croutons, shaved cheese, and figs (fresh or dried). A single pan handles all the parts of this recipe that need heat, and the flavor that accumulates in there is absorbed by the bread as it toasts. Deliciousness builds, step by step, and the results are glorious. (My feelings about this dish are pretty much summed up in the yield estimate.)
Vegan and gluten-free
Okay, vegetarians (vegans too)! Here's a Thanksgiving entrée that even turkey lovers will want to fork into. If you plan ahead (for example, make the cornbread a few days in advance) all will go smoothly.
The simplest.
I had been tempted to do this for years and finally made the leap: combining two classic Thanksgiving side dishes into one.
Back in the day, home cooks used to clip recipes from women's auxiliary books and the Sunday papers, or they'd find them on the label of a trusted brand. My mom made her pecan pie from the recipe on the back of the Karo corn syrup bottle. She even called it "Karo pie." Our version of this classic pie is rich and buttery and features plenty of crunchy Georgia pecans and a shot of Kentucky bourbon.
This piecrust is revolutionary. It's a press-in crust, with no rolling or chilling required. Plus, it's buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated sugar or light brown sugar. Both are equally delicious here.
I cannot imagine a holiday without this traditional Southern pie on the table. I use almost every spice in the cabinet to add depth and warmth to the silky filling. Serve it with a big dollop of whipped cream, with a dusting of freshly grated nutmeg on top.
At our house, we call this skeleton soup. It wouldn't be Thanksgiving weekend without the lush aromas of this broth filling the kitchen. My mother says she started making it back in the Depression. "We couldn't afford to waste anything. Besides, the soup is delicious." You could freeze the broth, to use later in homemade soups. But usually, it's so good on it's own, we finish it all up by midweek.
Do you love cream cheese icing? Do you consider it the best part of carrot cake and red velvet cupcakes? If so, then you need to try this recipe. It's old-fashioned, and it takes a little more time, but oh, it's worth it. This is so creamy, so rich — and it tastes of cream cheese all the way.