Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
Dehydrator Beef Jerky Time
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
Dave’s Chipotle Gravy
I make this every Thanksgiving that’s held at our house, and a few times in the kitchens of friends. It’s so simple that it really doesn’t need a recipe, but here’s one anyway.
Gnocchi di Zucca (Pumpkin Gnocchi with Shavings of Smoked Ricotta and Sage Leaves)
Simple but incredibly delicious, this pumpkin gnocchi dish goes very well with a highly herbed turkey.
Mangos with Sticky Rice
Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned “Manila” mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.
Ancho Chile and Rum Mulled Citrus Cider
To “mull” a beverage is to heat it with other ingredients to impart a flavor. I mulled over several formulas before choosing this one with its pungent punch.
Maurice’s Spicy Chicken Wings
These mustard-infused wings are a perfect snack when watching sporting events. If you want them spicier, simply add some hot red chile powder to the marinade.
