Parker House Rolls

Bobby Flay uses active dry yeast to get his Parker House rolls extra light and fluffy.

Before serving, brush yours with melted butter to give them a glistening sheen.

Parker House Rolls – Cooking Instructions

Place milk in a small saucepan and bring to a simmer.
Remove from the heat, stir in the butter and sugar and let cool.

Dissolve yeast in warm water and let sit until foamy.
Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth.

Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes.

Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes.

On a floured surface, punch down the dough and shape into desired shapes.

Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown.

Remove from the oven and brush with melted butter before serving.

Parker House Rolls – Cooking Ingredients

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

Mashed Potatoes

Mashed potatoes are a staple at any Thanksgiving meal and this yummy take from Tyler Florence is a must-have.

Tyler cooks his potatoes with bay leaves to infuse them with a refreshing and herby fragrance.

Top with chives.

Mashed Potatoes – Cooking Instructions

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water.

Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.

Drain them well and remove the bay leaf.

Meanwhile, heat the cream and butter in a small saucepan.
Put the potatoes through a ricer or food mill into a bowl.

Add the hot cream and season with salt and pepper.

Mix together with a food processor or blender.

Add the chives.

Mashed Potatoes – Ingredients

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Best Ever Green Bean Casserole

This is a top-rated recipe from Alton Brown.

Green Bean Casserole Filling Cooking Instructions

Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.

Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.

Toss the onions 2 to 3 times during cooking.
Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes.

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.

Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat.

Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.

Sprinkle the flour over the mixture and stir to combine.

Cook for 1 minute.

Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half.

Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans.

Top with the remaining onions.

Place into the oven and bake until bubbly, approximately 15 minutes.

Remove and serve immediately.

Green Bean Casserole Ingredients – Topping

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons Panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

Green Bean Casserole Ingredients – Beans & Sauce

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

The Best Sweet Potato Casserole

This recipe provides for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes.

The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness.

This sweet potato casserole provides for a nutty crumb topping over marshmallows which creates a pleasant crunchy contrast to the creamy and soft mashed sweet potatoes.

The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

The Best Sweet Potato Casserole – Cooking Instructions for the Sweet Potatoes

Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water.

Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes.

Drain and cool.

Mash the sweet potatoes.

The Best Sweet Potato Casserole – The Sweet Potato Filling

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl.

Transfer to the prepared baking dish.

The Best Sweet Potato Casserole – Filling Ingredients

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs

The Best Sweet Potato Casserole – The Topping

Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.

Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.

Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

The Best Sweet Potato Casserole – Topping Ingredients

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Roasted Sweet Potatoes with Honey and Cinnamon

Forty-five minutes, one roasting pan and six ingredients — that’s all you need to make a batch of these melt-in-your-mouth sweet potatoes.

Roasted Sweet Potatoes with Honey and Cinnamon – Cooking Instructions

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray.

Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.

Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter.

Drizzle with more extra-virgin olive oil.

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray.

Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.

Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter.

Drizzle with more extra-virgin olive oil.

Roasted Sweet Potatoes with Honey and Cinnamon – Ingredients

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Perfect Cranberry Sauce

Cranberry sauce really is a perfect Thanksgiving side.

The secret in a great cranberry sauce lies in adding lemon (or orange) zest to the cranberry mixture — not only does it infuse the sauce with a lovely citrusy flavor, it’s also a quick and easy way to elevate the dish without needing to buy a ton of extra ingredients.

Perfect Cranberry Sauce – Instructions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes.

Reduce the heat to low and stir in the reserved cranberries.

Add sugar, salt and pepper to taste and cool to room temperature before serving.

Caramelized Onion and Cornbread Stuffing

Tyler Florence uses sweet corn muffins to make this stuffing, mixing it with caramelized onions and fresh sage.

Caramelized Onion and Cornbread Stuffing – Cooking Instructions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat.

Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.

Add sage and scrape into a large mixing bowl.

Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined.
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.

Stir the stuffing together and stuff the cavity of the turkey-you can also spoon it into a buttered baking dish and put it in the oven along with the turkey.

Bake until hot and crusty on top, about 30 minutes.

Caramelized Onion and Cornbread Stuffing – Ingredients

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
1 egg
Handful fresh sage leaves, chopped
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Balsamic-Roasted Brussels Sprouts

You can use diced pancetta and syrupy balsamic vinegar to give your sprouts a briny smokiness.

Brussels Sprouts – Cooking Instructions

Preheat the oven to 400 degrees.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.

Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked.

Toss once during roasting.

Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.

Taste for seasonings – add to taste.

Serve hot.

Brussels Sprouts – Ingredients

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Southern Baked Mac and Cheese

Steering away from the standard stovetop mac, this version includes three kinds of cheese and bakes up like a casserole with a crispy, golden top.

The addition of eggs makes it similar to a cheesy, savory custard.

This rich and decadent baked pasta is a Southern Black staple for holidays and special occasions.

Southern Baked Mac and Cheese – Cooking Instructions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil.

Cook the macaroni according to the package directions until 3 minutes less than fully cooked.

Drain and rinse under cold water until cooled; drain well.

Add the cooked pasta back to the pot.

Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine.

Pour over the cooked pasta and stir to combine.

Toss together the Cheddar, mozzarella and Gouda in a large bowl.

Add the cheeses to the pot and stir to evenly combine.

Transfer the mixture to a 9-by-13-inch baking dish.

Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes.

Let cool about 10 minutes before serving

Southern Baked Mac and Cheese – Ingredients

Ingredients
Kosher salt
1 pound elbow macaroni
5 large eggs
3 1/2 cups heavy cream
2 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground mustard
1/4 teaspoon ground nutmeg
1 pound sharp Cheddar, shredded
1 pound whole-milk mozzarella, shredded
1 pound Gouda, shredded

Air Fryer Acorn Squash with Brown Butter

The secret to getting crispy, caramelized acorn squash with very little added oil is an air frye.

Top the whole dish with a sprinkle of Parmesan and a drizzle of brown butter, for a comforting and easy holiday side dish.

Air Fryer Acorn Squash with Brown Butter – Cooking Instructions

Preheat a 3.5-quart air fryer to 400 degrees F.

Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined.

Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.

Meanwhile, melt the butter in a small skillet over medium-low heat.

Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes.

Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.

Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly.

Spoon the brown butter mixture over the top.

Air Fryer Acorn Squash with Brown Butter – Ingredients

1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons unsalted butter
1/4 cup fresh sage leaves
1/4 cup roughly chopped pecans
1 tablespoon finely grated Parmesan