Pumpkin Swirl Cheesecake Bars
These gorgeous bars are much easier to prepare than a whole cheesecake—but just as tasty. For starters, they have a speculoos cookie crust (what cookie butter is made from), which pairs deliciously with the spiced pumpkin filling. If you have gingersnaps or graham crackers laying around, feel free to sub those in instead. To make these just the right amount of sweet, we swirled in some of the tangy original cheesecake mixture, which also creates that pretty swirl on top. Bring them to a holiday potluck, or serve them at Thanksgiving for a stress-free dessert. They'll keep in the fridge overnight, so feel free to make them a day in advance.
Pear and Rosemary Sangria
Forget the glass of wine this year. Pair your Thanksgiving feast with this refreshing, fall-inspired sangria. This unexpected libation is light and flora (thanks to the addition of St. Germain)l, yet embraces in-season fall produce with slices of pear and a woodsy herb—we prefer rosemary. If you have one, serve the cocktail in a clear pitcher to show off the gorgeous pear and orange slices. Then, garnish each glass with a sprig of rosemary or thyme (you can use either) for a festive, upscale touch that looks like it's straight out of a cocktail bar.
Spaghetti Squash Parmesan
Spaghetti squash is a pretty incredible veggie: when roasted, it turns into pasta-like strands (the perfect vessel for cheese and sauce). When halved and hollowed out, the squash becomes its own bowl, which you can pile the cheesy squash mixture back into. Store-bought marinara sauce means minimal hands-on time, and the crispy breadcrumbs add some delicious crunch on top. Basically, we’ve created a vegetarian-friendly neighborhood Italian favorite: and we cannot stop raving about it. Make it on a weeknight for the family (they’ll start requesting it often), on Saturday night for guests, or as a festive vegetarian holiday main. If your market only has small squashes, don’t fret! Buy two and follow the recipe as written, dividing the mixture between four halves, instead of two.
Squash and Caramelized Onion Whole-Wheat Twist
A festive vegetarian dish that also doubles as a centerpiece? Sold! This striking seeded twist is easy to make thanks to store-bought pizza dough. The caramelized onions are rich and buttery, and the hint of sage makes this perfectly in-season. Take your pick between popular butternut squash for color (shown here), or knobby, oddly-shaped celery root (aka celeriac) that tastes like parsley and celery had a baby. If you’re going the celeriac route, here’s a trick on how to peel it. Trim the top and bottom, and cut vertically down the sides of the vegetable, slicing all the way around to reveal its pale interior.
Parker House Rolls
These soft, buttery rolls are our take on Sister Schubert rolls, a Thanksgiving dinner favorite in the South. We tasted the two side-by-side, and we can say with confidence that ours are irresistible, too—so it's worth going the homemade route this year. Allowing the rolls to rise twice ensure that they are delightfully light and airy, and as they continue to grow in the oven, they'll bake into one another, creating a pan of pull-apart perfection. Don't skip the extra melted butter and flaky salt—that's what will ensure your dinner guests talk about these for years to come.
10 Easy Pie Recipes That You’ll Want to Try This Weekend
From the classics (chocolate cream) to the unexpected (raspberry buttermilk), these simple pie recipes are definite crowd-pleasers.
5 Mini Pies Made in a Muffin Tin
These individually-sized pies are the perfect addition to your holiday spread. They’re made with easy press-in crusts or prepared pie dough so assembly is a cinch. All you’ll need to consider is whether to serve whipped cream or ice cream alongside (but we think it’s OK to have both).