Thanksgiving Salads and Desserts Beyond Pie  NYT Cooking  By Sam Sifton 

Thanksgiving Salads and Desserts Beyond Pie  NYT Cooking  By Sam Sifton 

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beet salad with roasted chickpeas and coriander yogurt (above). It’s practically a side dish

the yogurt dressing would go fantastically with sliced turkey if you served it as a gravy.

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Make that for a practice round and see what you think.

grapefruit-herb salad with toasted coconut, salty peanuts and crunchy shallots for layers of flavor and texture.

Autumnal and tart, it would provide a really nice counterpoint to drippings-soaked stuffing and lush butternut squash.

miniature oatmeal-cranberry whoopie pies, sandwiching a cream cheese and cranberry filling

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packed with flavor, spiced with cinnamon, nutmeg and ginger and studded with dried cranberries.

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baked butterscotch-pumpkin custard with spiced whipped cream?

It’s like a giant butterscotch pudding served in a large dish to spoon out after dinner.

Eric Asimov’s annual Thanksgiving wine panel will be of great service

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There is a great deal more Thanksgiving advice, and hundreds and hundreds more Thanksgiving recipes, waiting for you on New York Times Cooking.

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