A classic Pecan Pie recipe.
For Thanksgiving or Christmas (or anytime), consider reviving an old tradition which has just about vanished completely — bread sauce. Bread sauce was always a classic accompaniment to pork or chicken.
Looks as great as it tastes.
This is a side-dish that you can make entirely in the microwave, making it ideal for times when your stove is already full-out committed — or just for times when you don’t want any pots or pans wash-up.
Squash stuffed with couscous — very nice!
A hearty, tasty rendition of Brussels Sprouts.
A good introduction to sprouts for those who are uncertain of them.
A dead-easy way to make bland cauliflower into an asked-for dish.
You can make these patties a day ahead and refrigerate, or even make ahead and freeze. Nice served with a salad made with watercress or rocket / arugula.
A rich soup, nice in small portions as a starter.
This is a real mid-Atlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good.
Use as a garnish for meat. Serve it cold.
For many people, a creamed spinach dish is often pivotal in getting them to give spinach another chance, after a childhood of being served boiled spinach out of a can.
The actual work for these rolls will only take about 20 minutes. People will go mad for these classic dinner rolls.
These roasted, carmelized root vegetables taste fantastic.
A wonderful fall soup.
Hands down the best-ever make-ahead recipe for mashed potatoes. Do not be afraid to serve these at Thanksgiving or Christmas, they are even better than regular mashed potatoes, and it’s one less vegetable side to have to worry about at the last minute.
A classic, old dessert.
A Thanksgiving side dish that is now traditional in America, though it remains relatively unknown in Canada. Putting marshmallows on sweet potatoes originated sometime in the 1920s.
You can make this up to a day ahead, and reheat at the last minute in the microwave.
A savoury mushroom puffed bread pudding side dish, also nice served with chicken or turkey as a change from stuffing.
You can make this a few hours ahead, and then reheat using a bit of milk or butter.
This is a very easy to make glaze for roast pork that tastes as good as many more complex glazes.
This is a luxurious combination of two of the best tastes from two favourite holidays, Thanksgiving and Christmas. The smoothness of the pumpkin custard acts as the perfect foil to the richness of the mincemeat.