Recipe Finder
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DessertVegan Grape Jelly
Forget Jell-O mix from a box! With just three ingredients, you can make your own grape jelly.
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DessertKalvdans
This traditional Scandinavian dessert, uses milk from a cow that has just given birth; a true culinary experience, from Chef Magnus Nilsson!
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BeverageSpiced Cranberry Sangria
Sangria is a no-fuss cocktail that can be prepared for larger or small parties. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes Blog).
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EntreeGreen Mac and Cheese
Mac and cheese without the cheese? Introduce some edamame and nutritional yeast, and you won't notice the difference. (Recipe Courtesy:…
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EntreeLeftover Turkey Skillet Shepherd's Pie
This turkey shepherd's pie is a one-skillet dish repurposes many of Thanksgiving leftovers. (Recipe Credit: Aube Giroux of the Kitchen…
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AppetizerDate, Pecan and Bacon Cheese Ball with Curried Peach Preserves
Yes I know the cheese ball is cliche. I believe however that like the pig in a blanket and the baked potato, cheese balls are so cliche…
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Side DishPan Drippings Gravy
Learn how to make Thanksgiving gravy from the pan drippings from Adrianna Adarme of the Fresh Tastes blog).
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EntreeGiant Meatballs with Ricotta
Make marinara sauce from scratch for this giant meatballs recipe with ricotta from Martha Stewart's Cooking School.
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AppetizerGrilled Almond Shrimp
You can prep the shrimp ahead of time for a dinner party dish. (Recipe Courtesy: Marc Matsumoto of the Fresh Tastes blog)
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AppetizerScallop I Skalet Ur Elden Cooked Over Burning Juniper Branches
A Nordic delicacy, Chef Magnus Nilsson's recipe for scallops mingles briny, salty and sweet tastes in a few delicious mouthfuls!
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EntreeCroque Monsieur
Croque monsieur is a classic French sandwich. This recipe appears in "Martha Stewart's Cooking School."
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EntreeCitrus Dry-Brined Turkey
Get essential tips for dry-brining your Thanksgiving turkey from Adrianna Adarme at the Fresh Tastes blog).
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Side DishRoasted Squash Cornbread
Make this roasted squash cornbread recipe for a golden Fall dish.
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EntreeGomoku Chahan
Gomoku is a Japanese word referring to the five ingredients in this recipe mixed with rice. (Recipe Courtesy: Marc Matsumoto of the Fresh…
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AppetizerWild Trout Roe in a Warm Crust of Dried Pig's Blood
This popping textured appetizer is an iconic dish for Swedish Chef Magnus Nilsson.
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DessertOld Timey Applejacks
This classic Southern dessert is a wonderful use of seasonal apples. For more, watch the "Apples" episode of A Chef's Life, featuring chef…