Buddha Bowl

This Buddha Bowl from "a modern way to cook" by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown basmati rice, then topped with freshly pickled carrots, crispy kale, and toasted seeds. From the Author: “This all comes together in 45 minutes, but you do need to stay on top of a few things at once. The list of ingredients may look long, but I promise this is simple to make. You can also make a double batch of the paste and freeze some.”

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GG's Stewed Tomato Casserole

When it comes to a holiday spread, sometimes it's the sides that make the meal. Passed down from Great Grandma, kids and adults alike love this delicious recipe for stewed tomato casserole.The table just wouldn't feel complete without it.

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Michael's Boeuf A La Bourguignonne

Turkey dominates the center of the Thanksgiving spread, but it doesn't have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered in wine to create a hearty and pleasing stew. A nice dish for a rainy winter day, this recipe is a favorite addition to Michael's Thanksgiving table.

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Hahn Family Sweet Treats

No Thanksgiving or holiday dinner would be complete without the desserts. Pumpkin pie is par for the course, where sweet treats are concerned, but few folks stop there. Every family has their own unique preferences, and this collection of recipes has something for everyone. The applesauce cake will have even the most ardent fruitcake detractors coming back for a second slice. Perfect for the holidays, it can be made and enjoyed year round. The shortbread is recipe was adopted from a Scottish woman who lived down the street from Mom when she was growing up in Boise. We've tried other shortbread recipes, but always come back to this one. Make these and I'm sure that they will disappear as quickly as they always did in our home. These recipes brought to you by World Spice Family Favorites. Thanks, Sherrie! For more holiday treats, check out all our dessert and pastry recipes.

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Roasted Cauliflower Soup

This Fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that Summer is just barely over and will thankfully come again. The soup was on the table in under an hour, with little active time. It would make a perfect soup-shot to begin a Thanksgiving or holiday feast, and is easily adaptable to other seasonal vegetables and seasonings.

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Alison's Cranberry Chutney

This cranberry chutney is a cheerful and tasty delight. For anyone who remembers fondly the childhood thrill of a colorful canned fruit cocktail, get ready to re-live it. The chutney is easy to make and comes together in a snap with popping cranberries, crunchy celery and almonds with a topping of lemon zest. A melange of flavor and texture, this chutney does justice to the intensity of the cranberries by mixing it in good company. Serve it alongside your holiday meal and make extra! It is great on turkey sandwiches and freezes well.

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Fin & Feather Turkey

Hands up if you've made a barbecue turkey? I've been cooking our holiday bird on the grill for years now and its finally time to share it! The routine varies a little from year to year, but the spice is always Fin & Feather BBQ Rub, it is always cooked outside, and it is always delicious. That's the way traditions are made, and this one is worth keeping.Fin & Feather is a delightful BBQ blend formulated for fish and poultry. It is bright and flavorful, with onion, marjoram and sage topping off the standard pepper, mild chiles and paprika. It makes the perfect centerpiece for a Thanksgiving feast, so bring on the sides.......The first step in this preparation is brining the bird, and be sure to allow yourself plenty of time and space for that. Then once the bird is ready to cook, just fire up the grill. You can cook on a gas grill or over charcoal, but either way your oven is now free for all the other wonderful Thanksgiving fare without a traffic jam. Make an extra pie!

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Brining Basics

Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy to report "yes!" to both. It’s probably easier than you think, and when done right, will ensure that your Thanksgiving turkey breast is moist and tender. The essential elements are water and salt - and a little advance planning. Simply mix up your brine and submerge the turkey for up to 24 hours before cooking. How to Brine: We won’t bore you too much with the science. Basically, the salt in the brine pushes the muscle fibers apart allowing more of the salty water to be drawn into the meat. It gives more moisture in the bird to start, which prevents it from drying out during the long cooking time. Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry. Here are the basics. Preparation! Your turkey should be completely thawed and you must have a brining container that is big enough to hold the turkey which needs to be completely submerged. Brining bags are all the rage- but a canning pot, bucket or cooler can do the trick just as well. Make sure you have a cool place to put the brining turkey for 12-24 hours prior to cooking. This requires a good bit of refrigerator space, but if you use a brining bag, it doesn’t require much more than it would for the bird itself. Precision! When making the brine, be sure to use the correct proportion of water and salt, regardless of what else you add to the mix- the salinity of the brine must be correct for it to flow into the meat. The standard proportion is 1 cup of kosher salt per gallon of water or stock. No need to use specialty salts here, the nuances will not contribute to the flavor. If you are using prepared vegetable stock, make sure it is salt free. Patience! The brine and turkey should both be cooled to the same temperature before they are combined. Again, this ensures that the brine will flow easily into the turkey. Be sure to leave the bird in the brine at least overnight, and 24 hours is better for larger turkeys. Brining Recipe - As long as you follow the basic proportions above, you can change it up with all your favorite flavors. Substitute vegetable stock for water, add the spices you love and sweeten it up if you like, the sky's the limit. Just be sure to follow the guidelines above and keep the turkey nice and cool. Remember, safety first!This is my favorite brine for Thanksgiving turkey. It uses apple cider instead of sugar for a sweetness that emerges beautifully on a grilled turkey.

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Tea-Rubbed Eggplant & Halloumi

For your next smorgasbord or mixed grill, try our Asian Tea Rub on eggplant and halloumi. The flavors are delightful and it's quick and easy to put together. Perfect as a side dish for the next time you use your grill, and also makes a great vegetarian entree, too!

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