Just as cranberries taste good when it's not Thanksgiving and Fourth of July lemonade can soothe the palate year-round, flourless desserts can perform not only at Passover, but also long after the seder. They're a category of sweets unto themselves, distinctly different, but able to hold their own against their starchier cousins.
This recipe rebuilds the salad, reimagining it as crostini: Parmesan and dressed escarole (in place of romaine) are piled on top of white anchovies, which are cured in vinegar and oil and have a mild flavor.
Homemade rolls or biscuits are a favorite element of the Thanksgiving table. Choose from our collection of easy but impressive bread recipes, ranging from the most traditional dinner rolls and buttermilk biscuits to more adventurous recipes such as sweet potato biscuits and pumpkin doughnut muffins. You can bake any of these rolls or biscuits a few weeks in advance and keep them in the freezer, tightly wrapped, until the day before Thanksgiving. Thaw them at room temperature and warm them in the oven right before dinner.
Though it's a common and inexpensive ingredient, cornmeal can take many forms -- bread, muffins, puddings, spoon breads, and more. Whether it's salty or sweet, crumbly or creamy, cornbread can be a perfect accompaniment to all types of meals.