Soups are a menu staple at bistros. Topped with fried onions, basil, and toasted acorn squash seeds, this hearty recipe packs tons of fall flavor. Double it to feed your Thanksgiving crowd.
This fall soup is sure to be a fan favorite at your bistro Thanksgiving dinner. Vichyssoise is a creamy French soup traditionally served cold, but it tastes wonderful warm, too.
Mesclun, the melange of tender young greens was, until recently, the domain of gourmet markets and high-end restaurants. Today, you'll likely find it in the produce aisle of your supermarket.
Kick off your meal with a Thanksgiving salad packing plenty of protein. Our Caesar dressing features hard-cooked egg yolks for extra creaminess.
Fresh fennel has the delightful crunch of celery, but with a subtle licorice flavor. To crush fennel seeds, place them on a cutting board, then press with the bottom of a skillet.
Gruyère—is it Swiss or French? Both countries have argued over the rights to the name, but there's no need to dwell on the issue. Just savor the nutty, rich flavor the semihard cheese brings to the dish.
Yes, we said granola. It's not just for yogurt when you make it with pumpkin seeds, thyme, and Worcestershire sauce. Best of all, you can make the granola ahead of time and sprinkle it on the mashed potatoes when you're ready to serve your bistro Thanksgiving menu.
Change your Thanksgiving game with these tasty turkey breasts soaked in a citrus marinade before roasting. Drizzle the cooked turkey with additional cilantro, citrus, and jalapeño sauce for extra flavor.
Rub capon or chicken with a mixture of dried herbs before roasting and serve with onion wedges and pearl onions caramelized in butter and balsamic vinegar.
This airy cheesecake is pumpkin flavored! Top each slice with our sweet cranberry sauce, and this treat will be the star of your Thanksgiving dessert table.
Using a water bath when making these smooth, silky desserts ensures the custard cooks slowly and evenly.