A bronzed, roasted turkey is the classic crowning glory of a Thanksgiving spread, but the evolution of various holiday side dishes is where you can mark the passage of time. What might’ve been all the rage 30 years ago has been pushed off your menu and out of your mind. This collection of non-traditional Thanksgiving sides revisits nearly forgotten recipes and offers new, less expected ideas for your holiday table.
Many of these recipes are vintage side dishes passed down through families that make the holiday feel complete. From vintage fluff salads to stuffings with fruit or oysters, they deliver familiar flavors and comfort in the best way. Other sides offer an alternative to your go-to recipes, with a dash of vinegar or a scattering of crisp pancetta giving vegetables a bright, modern twist.
This collection includes all the ingredients and recipe ideas you associate with Thanksgiving, like cranberry, sweet potatoes and the best Thanksgiving stuffing recipes, so you don’t miss your favorites that define the holiday. While they might be non-traditional, these combinations prove that a Thanksgiving menu doesn’t have to look the same every year to be memorable.
Beef and sausage chili is hearty, filling and just the ticket for a slow-cooked meal on a blustery, cold night. This tasty version is made in a crockpot, and after some light prep, you can toss everything in and leave it to cook all day. The result is a wholesome beef and sausage medley marinated in tomato, veggies and seasonings that will be ready and waiting for you come dinnertime. Serve it with warm, buttery rolls, topped with your favorite chili garnishes, and you’ll feel cozy and nourished no matter what the weather’s doing outside.
Ingredients for Beef and Sausage Chili
Beef and sausage: You can opt for either lean ground beef or regular, though the extra fat content in the regular makes for a heartier chili and deeper beef taste. This recipe also calls for a pound of bulk pork sausage; if it’s frozen, let it thaw before cooking.
Kidney beans: You’ll be using four cans of kidney beans, but if you like variety, you can switch it up and grab a different bean for all four cans. Whatever you choose, do rinse and drain them before adding them in.
Canned tomatoes: You’ll be using two cans of regular diced tomatoes as well as two cans of diced tomatoes with green chiles. All four cans will go into the recipe undrained.
Fresh veggies: Onion and green pepper may be basic, but they’re staples in a chili recipe like this one.
Seasonings: To season this mouthwatering chili, you’ll be using an envelope of taco seasoning (or make homemade taco seasoning—it’s easy!), plus salt and pepper.
Toppings (optional): Shredded cheddar cheese, chopped red onion and sour cream are always good chili toppings. Of course, you can also add your own favorites.
“Move over, cupcakes, there’s another bite-size treat sweetening up a bakery near you . . . they’re bites of home-style dessert that fit in your palm.” —The Seattle Times
Praised by Bon Appétit, DailyCandy, and Sunset magazine, the secrets behind Dani Cone’s signature handmade, all-natural miniature pies are revealed for the first time inside Cutie Pies: 40 Sweet, Savory, and Adorable Recipes. Whether you’re grabbing the perfectly portable Flipside on the way to work, enjoying a Piejar as a tasty afternoon treat, or looking for a fun and impressive dinner party dessert, Cutie Pies provides the perfect morsels to satisfy sweet and savory cravings alike.
Inside Cutie Pies, Cone presents 40 exclusive recipes inspired by the unique line of compact pastries she serves at her Seattle-based Fuel Coffee and High 5 Pie locations, which have received a Best of Seattle Weekly award. Sweet, one-of-a-kind treats like a Mango-Raspberry-Lemon Piepop mingle with savory recipes like Cone’s Curry Veggie Piejar, all in a distinct and delightful design.
Cutie Pies is illustrated throughout with more than 20 mouthwatering, full-color photographs, and its contemporary fashion and straightforward recipes enable bakers everywhere to create these tiny treats with big flavor.
“Pies are quickly becoming the ‘new’ cupcakes. Get in on the ground floor with Cutie Pies. This is such a fun cookbook.” —A Well-Seasoned Life
“If you are looking for great recipes for pies to impress, this will fit that niche. It is also a good selection for those who are following a vegan or gluten-free diet.” —FoodReference.com
Sarah S 5.0 out of 5 stars Incredible Pie from Incredible People Reviewed in the United States on November 17, 2013 Verified Purchase These recipes are amazing! I haven't made them all myself, but I have tried several of the options at High 5 Pie. I literally dream about double blackberry pie. This was a must-have addition to my kitchen, especially now that I don't live within driving distance of High 5 Pie!
Most of the recipes are interchangeable between a standard 9-inch pie, a 7-inch deep dish pie, a half-pint mason jar pie, muffin tin sized cutie pies, mini-muffin tin sized petit-5s, pie pops, or the ultra portable flip flops, which is great because it adds so much versatility. There is a really great variety of flavors too.
What is even more amazing is that I had a question about a recipe, emailed the store, and got a response the next morning.
Vanessa Hill 5.0 out of 5 stars Adorable Book, Perfect Results Reviewed in the United States on January 9, 2012 Verified Purchase I bought this book for my daughter as a Christmas gift. Tonight, I arrived home from work to find the most adorable, exquisite, cupcake-sized blueberry pies waiting for me to sample. In a word, heaven! I bit in to the picture-perfect treat, and was rewarded with a mouthful of delight: lush, rich, tender crust, and a lemon-laced blueberry filling that was so surprising, fresh and flavorful it almost brought tears to my pie-loving eyes. This was my daughter's second attempt at pie baking, ever, and her result was something so delicious it could easily have been the product of a seasoned pastry chef. Pie nirvana. A cookbook that can guide even a novice to results like this deserves all 5 stars.
Whether you’re hosting a dinner party or just serving family dinner, starting with appetizers is extra fun. It’s a great way to sneak in a special in-season vegetable or whet appetites with an out-of-the-ordinary treat. Our best easy appetizers offer tons of variety: Think sweet and savory dips, fancy skewers, baked pinwheel, crunchy snacks, fresh veggies and cheese plates. You’ll find choices for vegetarians and carnivores, and ideas for every season of the year.
This French onion casserole recipe takes all the delicious, comforting elements of French onion soup and turns them into a side dish you can put on a plate, perfect next to homey braised beef or casual roast beef sliders. Silky, caramelized onions are tossed with flour and butter to make a rich sauce, then topped with croutons and layers of melted cheese.
Ingredients for French Onion Casserole
Onions: A generous amount of onions are sliced thin and cooked until very tender.
Butter: Cooking onions in butter allows them to become soft and slightly golden, and delivers luxurious flavor.
Flour: All-purpose flour melts together with butter and broth to thicken the sauce.
Beef broth: Store-bought or homemade beef broth brings the flavors of French onion soup together for this casserole.
Sherry: This fortified wine is a secret ingredient that adds a sweet, nutty complexity to this dish, and it’s also great in other soups like split pea soup or mushroom soup. If you’d prefer not to use any alcohol, you can also use additional beef broth.
Croutons: Salad croutons are a simple way to top this dish with bread, and they hold up well to the sauce and melted cheese.
Swiss cheese: Nutty, shredded Swiss cheese melts beautifully (Gruyere or a young comté are good substitutes).
Parmesan cheese: Grated Parmesan cheese doesn’t melt, but it adds a lot of flavor to the cheese topping.
Your complete guide to making simple, healthy smoothies
When you need a nutritious breakfast on the go or a midday snack, it doesn’t get any easier than a smoothie. This complete guide to creating smoothies offers more than 100 recipes packed with fresh flavors and nourishing ingredients. With helpful tips and tricks for making the most of your blends and nutritional information included with every recipe, you can add a nourishing routine into your daily life.
The Complete Book of Smoothies includes:
115 creative recipes—Sip on health-boosting blends, protein powerhouses, antioxidant-rich recipes, classic green smoothies, kid-friendly beverages, and drinkable desserts.
Prep and setup—Discover which smoothie staples to keep on hand, how to store ingredients to extend their shelf life, and how to swap for dietary needs or personal preference.
Smoothie anatomy—Learn how to build your smoothie from the base up, including pre-blending and layering ingredients for the perfect creamy texture.
Enjoy a fast, easy, and refreshing drink anytime with The Complete Book of Smoothies.
Editorial Reviews
Review
“The Complete Book of Smoothies by nutritionist Andrea Mathis is packed with quick, nutritious, and delicious recipes that are fun, easy to make, and suitable for busy families or anyone looking to eat better and feel better. I would happily recommend this book to patients, friends, and family.” —Dr. Tara of @drtarasunshine, MD, mom of 3, and healthy food blogger
“Rockstar dietitian Andrea Mathis brings her fun and joyful spirit to the kitchen and all the smoothies she creates! She breaks down everything you need to know to make a perfectly delicious healthy smoothie, and this book is a must for anyone looking for new tasty smoothie recipes!” —Mary Ellen Phipps, registered dietitian nutritionist, Milk & Honey Nutrition
“This book is a must-have for every smoothie lover! Registered dietitian Andrea Mathis shares not only how to make delicious smoothies that appeal to every taste, but also how to make each one nutritious at the same time. I know this book will be a staple in my kitchen for years to come.” —Erin Palinski-Wade, RD, CDCES, author of 2 Day Diabetes Diet and founder of Healthy Mom, Happy Family
“Andy has created a beautiful, fun, and nourishing collection of smoothies. There’s something for everyone, and I’m excited to make my way through the recipes!” —Marisa Moore, registered dietitian nutritionist in media & culinary nutrition communications –This text refers to an alternate kindle_edition edition.
About the Author
ANDREA MATHIS, MA, RDN, LD, is an Alabama-based registered dietitian nutritionist and owner of the healthy food blogs Beautiful Eats & Things and Little Eats & Things. Andrea has worked in several different health care settings, including clinical, public health, and long-term care. She believes in achieving optimal health by incorporating healthier eating habits into your lifestyle and making healthy eating fun! –This text refers to an alternate kindle_edition edition.
Pigs in a blanket are a classic party appetizer for a reason. What’s not to love about buttery dough wrapped around a savory, smoky sausage? The dish isn’t exactly memorable, though; your guests have probably had dozens of versions of pigs in a blanket that all taste (and look) the same. Our pigs in a blanket wreath is a cute and festive change-of-pace that no one will forget!
This creative pigs in a blanket idea is delicious and fun to eat. The little crescent dough bundles bake together to create a pull-apart pigs in a blanket ring. Garnished with rosemary sprigs, it looks like a festive Christmas wreath, but the recipe isn’t just for the holidays. Serve it on game day, at family get-togethers or anytime you need crowd-pleasing finger food.
Ingredients for Pigs in a Blanket Wreath
Crescent roll dough: Crescent dough is the base of our three-ingredient pigs in a blanket wreath. Its buttery, salty character is so flavorful that it doesn’t need added ingredients to taste great. Use one of our Test Kitchen’s picks for the best crescent dough, or make your own crescent roll dough if you’re feeling ambitious.
Miniature smoked sausages: Also known as cocktail weiners or lil smokies, these tiny sausages taste as full-flavored as hot dogs but with an added hint of smokiness. They should be easy to find at the grocery store, but you can substitute sliced hot dogs if you can’t find them.
Rosemary: Fresh rosemary sprigs add a festive flair to this pigs in a blanket Christmas wreath.
Cranberry feta pinwheels hit all the right notes: creamy, salty, tangy, sweet. The whipped cream cheese gives the filling its plush texture, while crumbled feta adds a briny sharpness that doesn’t hold back. Dried cranberries bring chewy pops of tart-sweet flavor, and chopped green onions cut through the richness with a clean, peppery edge. The filling is then spread on soft flour tortillas that are rolled into tight spirals. These feta and cranberry pinwheels chill into neat little bites with just enough structure to hold their shape but still feel tender when you sink your teeth in.
These are the kind of snack that disappears fast, whether you’re setting them out for a party or pulling a roll from the fridge for lunch. They look as good as they taste—white and green flecked with ruby red cranberries—and they’re designed to be made ahead. Let them hang out in the fridge for a bit while the flavors deepen and the tortillas soften, and everything will hold together like a dream.
Pie often takes center stage when it comes to Thanksgiving desserts, but Thanksgiving cookie recipes deserve just as much attention. These bite-sized treats are perfect for dunking into a hot cup of coffee after the big meal or during the day while the turkey roasts. From spiced pumpkin and maple-flavored cookies to doughs filled with cranberry, pecan and chocolate, these autumn cookie ideas are whimsical, comforting and a welcome change of pace after a feast.
Our holiday cookie recipes range from soft and chewy classics to crispy creations, flavored with everything from fall spices like cinnamon, nutmeg and cardamom, to apple and caramel. They are rich in flavor and ideal for gatherings big and small. Many can be made ahead and stored in airtight containers, so they stay fresh for days.
For extra holiday charm, these fall cookie recipes can be decorated with playful touches (one even looks like a turkey) and seasonal colors, making them perfect for pretty dessert trays and gift baskets. Pair them with French hot chocolate or hot apple cider throughout the season for a cozy treat. A few cookies next to the best Thanksgiving pies will create a memorable dessert spread.
Billed as “the world’s most visited dinner show attraction” with locations in Branson, Missouri and Pigeon Forge, Tennessee, Dolly Parton’s Stampede dinner theater has drawn millions (the latest published count is a mind-blowing 20 million people) since its opening in 1988.
Famous for more than just its namesake, the four-course meal served in tandem with stunning live performances also keeps generations of fans coming back for more. Among the items that have been a mainstay on the menu for decades is the show’s beloved Dolly Parton Stampede Soup (a Southern recipe that Dolly loves).
Available exclusively at the show, this creamy, comforting soup is loaded with a medley of tender vegetables (just like Dolly’s stone soup recipe) bathed in a rich and flavorful creamy broth. Luckily, thanks to our easy copycat recipe, you can now enjoy this soup any night of the week—from 9 to 5. Ready in under 30 minutes, it’s the perfect easy soup recipe to make on a busy weeknight.
How to Make the Dolly Parton Stampede Soup
Full disclosure: This is not Dolly’s official recipe. Dolly has not released the official recipe or ingredients for her famous Stampede Soup (she has shared her 5-layer casserole recipe, though), so we had to take some creative license to arrive at our copycat version.
Our Dolly Parton Stampede Soup recipe is based upon the ingredients disclosed in the Original Creamy Soup Mix available to purchase from the Dolly Parton’s Stampede website and various other copycat recipes around the web. When combined, we think our version is about as close as you’ll get to the real recipe without buying a ticket to the live show.
Good Food, Good Meat, Good God, Let's Eat! 