Breathe new life into your Thanksgiving feast with our bright and bold recipes.
There’s no hard-and-fast rule that stuffing should be bread-based -- if anyone makes a fuss, just say that Martha told you so. This fragrant mixed-grain version, with two kinds of mushrooms and Middle Eastern spices, can be spooned into roasted acorn squash as a satisfying main for vegetarians, or heaped in a bowl as a side for omnivores. Wheatberries form the base, raisins add pops of sweet, lemon and orange juices and zests lend freshness, and fluffy millet holds it all together.
You're going to want to whip up a double batch of the hazelnut crunch topping this crisp Brussels-sprout slaw. It also pairs well with the green beans and makes a delicious snack on its own.
Make a pretty dessert spread and anchor it with this almond, orange, and ginger bar cookie. Outsource the other elements, like good dark chocolate, blood-orange sorbet, and fresh persimmons and clementines, then cut the cookie into pie-like wedges for the purists at the table.