American Thanksgiving Traditions
Take a tableside tasting tour of the traditional foods enjoyed around the country.
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Showing its Southern roots, this dressing is made from a mix of crumbled corn bread and biscuits.
This white bread stuffing goes back to the basics for a moist and well-seasoned all-American turkey.
If you can't find shiitakes, buy cremini mushrooms for this chunky gravy. Both types are readily found in the Pacific Northwest.
Leeks were an early staple for New England colonists. To make this decadent side, layer leeks, creamy marjoram sauce, and cheese-crumb topping in a baking dish.
Californians were the first to appreciate the mild, sweet taste and delightfully crisp texture of jicama -- it's a good foil for citrus fruits and bitter greens.
Root vegetables, such as beets, are an old-fashioned New England favorite. To save time, make this salad with canned beets.
Cheddar rules in Midwestern dairy country. Buttermilk makes these rolls light and tender.
Northern regions of both coasts are known for their oysters. Serve the aphrodisiac in this simple herb-accented soup.
It's no surprise every section of the country claims this holiday favorite as its own -- gingerbread can't be beat.
"Save room for the pie" was a mantra at old-time family dinners. Here's a Deep South dessert that's well worth the indulgence.
The American cranberry craze kicked off in the Northeast, and the festive fruit is now a Thanksgiving staple. For a tart treat you and your guests will love, try these dainty pies.
