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Chicken Liver PâtéServe this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.
Cranberry-Pecan ChutneyServe this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.
Herb-Roasted Turkey LegsWhile cooking a whole bird is traditional, most chefs smartly cook the white and dark meat separately to achieve the best flavor and perfect level of doneness. Brining and smoking the breast and curing and roasting the legs yields the most succulent results.
Smoked Turkey BreastSmoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too.
Green Beans with Citrus and PecansA citrus vinaigrette adds fresh zing to crisp-tender green beans.
Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.
Brussels Sprouts with Ham and Caramelized OnionsEasy seared Brussels sprouts get salty-sweet undertones from crispy ham and long-cooked onions.
Lost in TexasThis refreshing beer cocktail balances a malty bock-style beer with fruit-tinged apricot brandy.