Thanksgiving Recipes Round-Up 2019

Whipped Rutabaga with Crispy Shallots
Whipped Rutabaga with Crispy Shallots

Our annual Thanksgiving recipe round-up has a little twist of something special this year. We published our first cookbook, Cork and Knife, earlier in the year, and it celebrates cooking with alcohol. If you haven’t picked up your copy yet, now’s the perfect time — and it’ll make a great holiday (or Thanksgiving host) gift. We’ll soon post an exclusive recipe from the book, but in the meantime, in the summaries below, we’ve marked recipes which contain booze in bold

If one thing on this green earth is certain, it’s that in about a week and a half, most of the US will be engaged in stuffing a turkey and then stuffing themselves, with the turkey, like some kind of human Turducken. Let’s call it a “Turkhuman” (unless you’re actually stuffing yourselves with a stuffed Turducken, in which case I don’t know what to call you. Answers on a postcard please.)

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Ultimate English Toffee

We couldn’t let Christmas come and go without reposting this. It’s one of our earliest posts, but one of our very favorite recipes and something we make every single year for family parties. It just may be the toffee of your (my) dreams and while I may be indulging in a tiny bit of hyperbole, once you try it, you’ll know that I might be dramatic, but I am not a liar. In the past, I proclaimed this Salted Caramel Sauce the best thing ever and I stand by that. It’s just that there’s room on the pedestal for that sauce’s cousin from across the pond, real English toffee.  

FACT: This toffee is so good, it caused this face from Loki, this one from Arya, and best of all, this one from Matt. Okay, nerd business done.

While other toffee types are available, this toffee is hard and brittle, and thin enough that you won’t need a tiny hammer to break it up.

Why This Toffee Works

I’ve made a lot of toffee recipes over the years and this one is by far the tastiest and the easiest. It not only has a really nice balance of sweet and salty but a clever secret. The addition of a very small amount of corn syrup pretty much eliminates the danger of the sugar crystallizing (this has happened to us a few times, and can be a real bummer). This problem is caused when the sugar crystals start a chain reaction of crystallization (the process of sugar particles clinging together) which makes the mixture grainy. Once it happens there’s not much you can do about it, but there are a few things that will help prevent it from starting.

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Herbed Potato Salad

Herbed Potato Salad

Everyone has a favorite summertime potato salad recipe, and here’s ours: infused with Dijon mustard, tart white wine vinegar, and plenty of chives, parsley and dill. It’s our go-to BBQ side.

Here’s a not-at-all hypothetical scenario for you. You email somebody an invite to a summer grill-out, and they get tremendously happy and excited and reply “Great! What potato salad church do you worship at?”. Because you have now encountered a Potato Salad Enthusiast and your previous plan of just buying a tub of the stuff at the grocery store is no longer going to fly.

Herbed Potato Salad

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Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs

A Light, Grilled Eggplant Parmesan with Roasted Tomatoes and Burrata

We love a good cocktail around here, but more often than not, when we’re looking for a drink to pair with our food, we choose wine. Both of us love the versatility of rich red varieties: making Grilled Steak With Blue Cheese Butter? Red wine is the perfect choice. Having friends over for cheese and charcuterie? Red wine is a must. Hosting a holiday Pork Roast? Yup, you know what to serve with it. As soon as we tasted this wonderfully fruity and spicy Mullan Road Cellars Red Blend, we knew we wanted to drink it with something grilled. We decided to take inspiration from one of our favorite classic dishes, Eggplant Parmesan, and lighten it up for summer. To bring it out into the sunshine, if you will. 

Campari and cherry tomatoes for roasting

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Salted Caramel Peanut Butter Bars

Salted Caramel Peanut Butter Bars
Chocolate, salted caramel, whipped peanut butter, shortbread. Yup.

These salted caramel peanut butter bars – in miniature bite-size form – are about the best way to win over someone’s heart. They may also offer you their kidneys, liver and spleen. They’re that good.

We’re taking a week off to transition the house from post-Thanksgiving chaos to pre-Christmas jollity (move all the furniture back where it came from, vacuum the last bits of piecrust off the dog, etc, etc) so this is a repost of a favorite recipe from a couple of years ago.

This, my friends, is one of those recipes that goes there. And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, peanut buttery, caramel-y, chocolatey, cookie-ey. All in one teeny little salted caramel peanut butter bar bite.

I say “teeny little bite” because these are so decadent that I think they’re best as little bite-sized squares but honestly how big you cut them is up to you. I mean, if you want to serve them as two 4″x 8″ planks, that is entirely your business. Nerds do not judge. Well, unless you get your Game of Thrones noble houses mixed up. Then we are merciless and will never let you live it down no matter how many times you explain that the banners of house Tyrell and house Martell look kind of similar especially from a distance oh my god just drop it already.)

Salted Caramel Peanut Butter Bars
I like to cut them into tiny, bite-sized squares.

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Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard Tender chicken, caramelized onions and Swiss chard in a creamy garlic sauce, topped with a blanket of buttery, flaky, ultra-crisp phyllo dough. This is comfort food pretty enough for the fanciest dinner party, but tasty enough for a relaxed family meal. 

(Note: This would also be a great way to use up leftover Thanksgiving or holiday turkey. Chop or shred the cooked leftovers and fold into the sauce and vegetables before adding the pastry top.)

I think it was probably about 12 years ago that my mom bought us our first piece of really good cookware, a 5-quart Le Creuset dutch oven. At that point, we were still using a cheap, thin-gauge pan set I had bought in college, which burned pretty much anything that got near it, even if the oven wasn’t on. Being the weirdo that I am, I even remember the first thing I made in it, Duck Leg Ragu. I remember it, not because it was particularly amazing, but because while I was cooking it, something miraculous happened … The bottom of the pan didn’t scorch before the duck had browned. There wasn’t a blackened ring of sauce in the exact same shape as the burner. It was a red-sauce miracle!  That’s when I realized that investing in a few items of really special, well-made cookware was much better than having a crappy set of pans in every size. Since then, our special collection has slowly grown, and I love each piece. We cook a lot (I know you’re shocked) and I use these skillets, fry pans, and grill pans almost daily. The great thing is, well-made cookware lasts for generations so if you have kids, tell them whoever helps in the kitchen inherits the good stuff.

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard
Super crispy phyllo tops a comforting, creamy chicken stew.

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