Thanksgiving doesn’t have to be boring. Pilgrims and canned gravy are nice and all, but it’s been 400 hundred years since all that went down.
Gwyneth Doland, writer for Fiery Foods Central, shares her recipe for this spicy dessert. This fluffy pie is a lighter alternative to dense, rich pumpkin pie most of us are used to.
While Red Nose Punch is a traditionally a Christmas libation, you can make it whenever you want and if the department stores are to be believed, Christmas season starts in like September now, so there you go.
Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too.
La Vigilia di Natale, or Christmas Eve, is the most important holiday for many Italians. The meal served is a holiday feast with deep religious roots.
Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.
This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.