Learn in Food, Thanksgiving and Good Cooks

November 22, 2011 at 2:30 AM

The GOOD Thanksgiving Cookbook

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When GOOD staffers convened for a Thanksgiving potluck this week to give thanks for turkey (bird and tofu-based), we learned a lot: Tofurky looks just like cheesecake; everything tastes better with cheese injected into of it; you can never ha

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Martha-style cheddar cheese and sage biscuits
via Martha Stewart, à la Becca Nath

Why just ma

The one-vegan-thing cranberry-blueberry sauce
à la Cord Jefferson

There's not a lot of traditional Thanksgiving foods that are also vegan. This is one that's simple, easy

Wine-fueled Brussels sprouts with bacon and shallots
à la Wylie Overstreet

I'm not usually a fan of Brussels sprouts, but these are sweet, nutty, and delicious. I just eyeballed

Runner's pumpkin pecan muffins
via Competitor Magazine, à la Stephanie Pollok
I came across these in Competitor magazine, which I&

Saffron and maple almond green beans
à la Liz Dwyer
Fresh green beans with almonds have long been a holiday tradition in my family, but I made this recipe my own by adding the maple

Herbed sourdough stuffing
à la Isis Krause
Gather:

1 large loaf sourdough bread, cut into cubes
1-2 cans vegetable or chicken

Baby's first Tofurky
via Chow, à la Doris Yee
I haven't eaten a real turkey in about ten

Bacon-wrapped, brie-stuffed dates
à la Keith
I enjoy this recipe because the brie caramelizes with the dates and the bacon provides a crispy, savory sleeve to bite through.

Booze-makes-everything-better cranberry (rum) cakes
à la Megan Greenwell
Some variation of this recipe has been in my family since before I was born. It's easy and nods to tradition whi

Sweet potato pie by way of the January 1988 Ansonia High School cooking class
à la Jessica de Jesus
My mom's been making this recipe for as long as I can remember eating a Thanksgiving me

Amanda's apple crisp
à la Amanda Ehrman
Gather:

5 pounds apples of your choice—I prefer Granny Smiths or another tart variety.