Overwhelmed with Thanksgiving dinner preparations? Get a head start by making delicious and easy appetizer recipes now. By doing a little cooking ahead of time, you can avoid the hassle on Thanksgiving Day. Our make-ahead appetizers include recipes that can be prepared the day before or up to six months ahead of the holiday.View Slideshow
A James Beard award-winning chef creates a complete Thanksgiving menu just for Better Homes and Gardens. Bonus: It's a snap to make!
Learn how Southern chef Scott Peacock makes his Thanksgiving feast sing. You can prepare Peacock's entire menu for your holiday meal, or just a side dish or two. Either way, you and your guests are sure to be dazzled.
Start off your holiday feast with this velvety soup. Slow-roasting brings out the squash's rich flavor with ease, while freshly grated nutmeg adds a touch of spice. To save time, make this soup the night before and reheat it before the meal.
Peacock uses an easy cooking method (see recipe) to achieve egg yolks that are slightly creamy in the center. Thinly sliced chives and fresh tarragon dress up this side.
It's hard to believe these deliciously caramelized sweet potatoes require only 15 minutes of prep time; the light lemon syrup adds a surprising -- and sublime -- finishing touch.
This gelatin mold salad is vibrantly fresh and crunchy good -- a celebration of all things deliciously sweet and sour.
To save time, bake these fluffy biscuits in the morning and reheat them just before dinner. For extra fluffiness, make them with homemade baking power. (Sift 1/4 cup cream of tartar with 2 tablespoons baking soda 3 times. Store 6 to 8 weeks in tightly sealed jar at room temperature, away from sunlight.)
These buttery, mildly sweet shortbreads are a beautiful accompaniment to Peacock's Buttermilk Pudding (previous slide), or cinnamon ice cream topped with warm caramel sauce.
Scott Peacock is executive chef at Watershed restaurant in Decatur, Georgia. An expert on Southern food, Scott is also coauthor of The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks (Knopf, $29.95). He wrote the book with friend and mentor Edna Lewis, a noted authority on traditional Southern cooking.