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November 24, 2022

30-Minute Thanksgiving Recipes for Last-Minute Meals

Thanksgiving is a time when home cooks can flex their culinary skills before an audience of family and friends. But getting the house ready for company, not to mention running various errands, can often leave little room to actually cook.

Luckily, you don’t have to necessarily spend a ton of time in the kitchen in order to impress your holiday guests. Newsweek recently spoke with Chef Adrianne Calvo to learn her top three 30-minute Thanksgiving recipes for people who have done zero prep.

Chef Adrianne has earned numerous honors and awards and opened two renowned restaurants. She’s appeared in reality cooking shows, been named the “Best Chef in Miami” and authored six cookbooks. She also has an acclaimed YouTube series, Searching for Maximum Flavor with Chef Adrianne, and counts more than 1 million Instagram followers.

Chef Adrianne, Thanksgiving, recipes, no-prep — Chef Adrianne told Newsweek about her favorite no-prep Thanksgiving meals.
Courtesy Chef Adrianne

So, it’s true that Chef Adrianne is an accomplished professional, but she knows what it’s like to face holiday meals under a time crunch. The restaurateur relies on some clever hacks to blow her dinner guests’ minds.

“They know I’m a chef, so I better come up with something really great,” she told Newsweek. “So these are the recipes that make it look like I’ve been in the kitchen for two days prepping—I have all the ovens on, all the pots are working—but that’s not really what’s happening.”

At Thanksgiving, people connect with one another through food and the dinner table is the star of the evening, she said. Sure, you can make your holiday meals complicated, but you also don’t have to.

The way Chef Adrianne tells it: “You can have an exquisite, beautiful holiday dinner without doing a whole lot of prep.”

A (literal) pro tip, though: People who do succumb to procrastination should bring their “A game,” Chef Adrianne said. If you’re executing a holiday meal on a quick turnaround, then keeping clean and organized is key because otherwise, you could wind up in a frenzy. Tackle one recipe at a time and measure ingredients out in advance for maximum ease in the kitchen, she added. It helps to set out pre-measured items on the counter beforehand so all you have to do is mix.

And with that, let’s get to Chef Adrianne’s top three 30-minute Thanksgiving recipes.

Skillet turkey and buttermilk biscuits — A woman prepares meat in a skillet at a stove with an inset of buttermilk biscuits.
Alina Rosanova/Getty; Getty

What Are Some 30-Minute Thanksgiving Recipes for Last-Minute Meals?

Chef Adrianne calls this recipe her “shortcut to roasting a turkey for hours on end.” It’s a delicious and flavorful play on a classic dish that’s also a fan favorite.

The herby recipe “packs a ton of flavor” and tricks guests into thinking you’ve spent hours marinating and roasting, she said.

“In fact, it takes you about 20 minutes to sear that turkey tenderloin and you’re done,” Chef Adrianne added. “So that’s like a turkey hack.”

Herb Skillet Turkey Tenderloins, Serves: 6-8

INGREDIENTS:
2 lbs turkey breast tenderloins
Canola oil
1 cup dry white wine
1/4 cup fresh flat-leaf parsley, minced
5 green onions, chopped
1 shallot, minced
2 tablespoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

Pat tenderloin dry. Flatten out a bit. Season with kosher salt and pepper to your liking.

In a medium bowl, mix together wine, parsley, green onions, shallots, garlic, and dried spices. Spread the flavorful paste into the tenderloins. Re-season with salt and pepper if needed.

Using an iron skillet or large pan, heat about 1/4 cup of canola oil to medium-high heat. Cook the seasoned tenderloins for about 5-7 minutes on each side. Allow to rest before carving.

Make sure the internal temperature reaches 165 degrees F. Reserve the pan juices to serve over the sliced turkey tenderloins.

Chef Adrianne’s second clutch recipe—which features to-die-for candied quinoa, soy brown butter and cilantro mayo—is featured in one of her cookbooks. She calls it her “go-to” Thanksgiving sweet potato side dish.

You don’t have to peel the sweet potatoes, and you can shave off cooking time by cutting them in pieces, she said. The candied quinoa delivers a crunchy texture and the soy brown butter brings an “umami” factor.

“My guests are wowed,” Chef Adrianne said. “It takes me a fraction of the time than a classic sweet potato casserole, and it has all the elements.”

Skin-On Roasted Sweet Potato, Serves: 2

INGREDIENTS:
1 large sweet potato, cut into three pieces
2 tablespoon quinoa
1 tablespoon sugar
1 tablespoon unsalted butter
1 tablespoon light soy sauce
1 tablespoon cilantro
1 tablespoon mayonnaise
¼ teaspoon garlic, minced
¼ teaspoon hot sauce
1 tablespoon green onion, thinly sliced

Preheat the oven to 350 degrees F. Place cut sweet potato onto a nonstick cookie sheet. Place in oven for 15-20 minutes or until fork tender.

Meanwhile, in a small pan, melt sugar and add quinoa. Cook over medium heat for 3-5 minutes until the sugar starts to turn golden. Take off the heat and set aside.

In another small pan, heat butter to medium-high and cook for 2-3 minutes or until butter starts to brown. Add soy sauce and whisk vigorously to combine. Set aside.

In a food processor, add cilantro, mayonnaise, garlic, and hot sauce and pulse to combine.

To plate, press baked sweet potatoes on the sides to push out the flesh from the top. Add a spoonful of soy brown butter to each. Top with candied quinoa and green onions. Add a dollop of cilantro mayonnaise to each piece of dressed sweet potato.

Chef Adrianne’s third 30-minute Thanksgiving recipe is for black pepper buttermilk biscuits—and it’s sure to leave diners thinking that the dough rested for hours. The trick? Working with cold butter.

“In under 30 minutes, you have these beautiful, flaky, very flavorful buttermilk biscuits,” she said.

Black Pepper Buttermilk Biscuits, Serves: 12

INGREDIENTS:
2 cups all-purpose flour
¼ cup granulated sugar
¼ cup roughly chopped fresh thyme
4 teaspoons baking powder
1 teaspoon kosher salt
¾ teaspoon ground black pepper, divided
¼ teaspoon baking soda
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup cold unsalted butter, cubed
1¼ cups whole buttermilk, add slowly checking for moisture
Egg wash, to brush over biscuits
Butter, to serve

Preheat oven to 450 degrees F. Lightly spray a square cast-iron skillet with cooking spray.

In a large bowl, stir together flour, thyme, baking powder, salt, ½ teaspoon of pepper, baking soda, garlic powder, and onion powder. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly. Gently stir in buttermilk until a soft dough forms.

Turn out dough onto a lightly floured surface and gently pat to ¾-inch thick. Using a 2½-inch round cutter, cut dough, re-rolling scraps as necessary.

Arrange biscuits in a prepared skillet. Brush tops with egg wash. Sprinkle with remaining ¼ teaspoon pepper. Bake until golden brown, 15 to 18 minutes.

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November 23, 2022

Need a bite to hold you over while the turkey roasts? 3 recipes to kick off your Thanksgiving meal

You’re about to feast. The turkey, the stuffing, the potatoes, the cranberry sauce, the pies. The last thing you need to worry about is a first course or multiple appetizers. And yet, sitting around waiting for hours while the turkey roasts, those buttery potatoes wait to be mashed and those sweet fruit-filled pies come out of the oven can make a person awfully hungry.

So a peace offering. The idea with these recipes is that they offer a light nibble or first course to satiate you while your house fills with those incredible scents. First up: a creamy, earthy roasted mushroom soup with no dairy. And, rather than serve a big, filling bowl of soup, why not think about tiny shot glasses to stave off hunger without filling you up? Or whirl up a super-simple smoked salmon and caper dip to serve while you’re finishing off the last of the cooking. Or a pumpkin-filled deviled egg that can be made completely ahead of time. All three recipes are light, flavorful and appetite-enhancing.

And what to drink with it all? A bonus recipe: an apple-ginger mocktail/cocktail garnished with frozen sugared grapes and thin apple slices.

And it wouldn’t be Thanksgiving without cranberry sauce. Every year I make my own cranberry sauce full of fresh ginger, pineapple and nuts. An annual tradition.

A few tips:

You’re about to eat a lot of food. So keep the nibbles light and healthy. Avoid cheese plates. Cheese is very rich and filling.
Think about spiced nuts or flavored olives.
How about a tray of fresh fennel wedges, carrots, celery, radishes and grapes served with a good coarse sea salt to dip into?

Roasted mushroom soup

The depth of flavor defies the effort it takes to make this simple vegan soup. Mushrooms are roasted with onions and a touch of fresh ginger and then simmered in vegetable stock. The whole mixture is pureed and that’s it. No dairy. No embellishments. It’s light, while still bursting with big fall flavors. A perfect start to your feast. Of course, you can choose to top the soup with a swirl of heavy cream or yogurt, or a sprinkle of chives or parsley. But you don’t need a thing. The soup can be made up to 3 days ahead of time, freeing you up on Thanksgiving day. Serve very small portions — a demi-tasse or small tea or coffee cup or even a shot glass.

Serves 4 to 6 small portions.

Ingredients

2 medium onions, or 1 large, chopped into ½-inch size pieces
3 scallions, ends trimmed and chopped, into ½-inch size pieces
2 tablespoons fresh ginger, peeled and finely chopped
1 pound shiitakes or your favorite mushrooms, coarsely chopped into 1-inch size pieces
1 ½ tablespoon olive oil
Salt and pepper to taste
4 cups vegetable stock

Optional garnishes:

¼ pound mushrooms, think about using a different variety for contrast, stems trimmed and coarsely chopped
1 tablespoon olive oil
Salt and pepper to taste
About 2 tablespoons chopped fresh chives and or parsley
Greek-style yogurt or heavy cream, optional

Instructions

Make the soup: Preheat the oven to 450 degrees.
In a medium roasting pan or baking sheet with sides, toss the onions, scallions, half the ginger, mushrooms, olive oil, salt and pepper. Roast on the middle shelf for 15 minutes.
Meanwhile, heat the stock and the remaining ginger in a medium pot over medium heat until simmering. Scrape everything from the roasting pan into the simmering stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes. Taste for seasoning. Puree the soup with an immersion blender or transfer to the bowl of a food processor or blender and whirl until smooth. Reheat and taste for seasoning.
To make the mushroom garnish: Heat a medium skillet over high heat. Add the oil and then the mushrooms, salt, pepper and chives or parsley. Cook, stirring, for 5 minutes. Top the hot soup with the cooked mushrooms and chives, or with cream or yogurt.

Smoked salmon and caper spread

Six ingredients plus a little black pepper in a food processor. Whirl. Whirl. Done. This is the kind of quick, easy snack that will get you through Thanksgiving day. Serve it on bagels for breakfast. Serve with crackers and raw vegetables for a snack while you’re cooking. Or serve it as a first course with crackers and warm slices of crusty bread alongside a holiday salad. The spread can be made several hours ahead of time; cover and refrigerate until ready to serve. Best served only slightly chilled.

You could also substitute smoked trout or any other smoked fish for the salmon. If you want to get fancy, top the spread with ½ cup red salmon caviar.

Serves 4 to 6.

Ingredients

8 ounces smoked salmon, chopped
1 cup cream cheese, at room temperature
3 ½ tablespoons drained capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 scallions, or 2 tablespoons chives, finely chopped
Grinding black pepper

Instructions

In the container of a food processor or blender, whirl together the salmon, cream cheese, capers, olive oil, lemon juice, half the scallions and grinding pepper. Taste for seasoning.
Place in a serving bowl or ramekin and serve or cover and refrigerate up to 24 hours ahead of time. Remove from the refrigerator about 15 minutes before serving. Surround with raw vegetables and/or crackers.

Pumpkin deviled eggs

Everyone loves deviled eggs, so why not put a seasonal spin on it? Here, eggs are boiled, the yolk is popped out and mashed with pumpkin puree, lemon, and mayonnaise, and then stuffed back into the egg white. A thin sliver of scallion on top mimics the shape of a pumpkin and a sprinkling of sweet (or smoky) paprika tops it off. The eggs can be made several hours ahead of time and no precious oven space is needed. The recipe can easily be doubled or tripled depending on the size of your Thanksgiving.

Serves 2 to 4.

Ingredients

4 medium-large eggs
3 tablespoons pumpkin puree, canned or homemade
2 tablespoons mayonnaise
1 ½ teaspoon lemon juice
Salt and freshly ground pepper
Sprinkle of sweet or smoky paprika
1 scallion green, cut into very thin ¼-inch slivers

Instructions

Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat off and keep the pot on the burner for 11 to 12 minutes, depending on the size of the eggs.
Drain the hot water off and cover with cold water. Drain the cold water off and, with the eggs in the empty pot, roll the eggs around from side to side to gently crack the shells. Peel off the shells and refrigerate for at least 10 minutes to cool.
Cut the eggs lengthwise and pop out the yolks; place the yolks in a medium bowl. Mash the yolks with the pumpkin puree, mayonnaise, lemon juice, salt and pepper. Spoon the mixture back into the hollowed egg whites, doming them up at the top. Sprinkle lightly with the paprika and add a sliver of the scallion green just on top of the filling to mimic the stem of a pumpkin.

A Thanksgiving apple-ginger mocktail/cocktail

Imagine the flavors of apple pie with a few other surprises in a glass. This apple-ginger drink is super easy to throw together — the only thing you need to do to pull this mocktail/cocktail together is freeze some red and/or green grapes for at least 1 hour. The rest of the drinks come together in about 5 minutes. The drink can be served as is or you can add a jigger (1 ½ ounces) of rum, dark rum, or bourbon.

This makes 1 large drink and can be doubled, tripled, etc.

Serves 1.

Ingredients

4 red or green grapes
About 2 tablespoons sugar
⅔ cup apple cider
⅓ cup ginger beer
1 jigger ( 1 ½ ounces) rum or bourbon, optional
Dash ground cinnamon
1 very thin slice apple, with skin (center cored removed)

Instructions

Place the grapes in a small bowl or on a plate and freeze for at least an hour. Place the sugar in a small bowl or plate and set aside.
In a cocktail glass mix the cider and ginger beer. Add the rum or bourbon if using and gently stir the liquids together. Add ice cubes.
Roll the frozen grapes in the sugar and then put them on top of the drink. Cut a small slit in the apple and place it on the glass rim. Sprinkle it with just a tiny bit of cinnamon.

More recipes

Click here for classic Thanksgiving cranberry sauce recipes
Click here for a blood orange and mint mocktail/cocktail
Click here for a recipe for Oysters Rockefeller
Click here for five onion dip and an onion tart
Click here for a recipe for squash galette
Click here and here for more turkey, stuffing and sides recipes

November 23, 2022

Thanskgiving comfort food recipes to try

Leaves are falling, and the smell of pumpkin spice permeates the air. It’s that time of the year when family and friends gather to give thanks and, of course, eat some delicious food. Get ready to celebrate this Thanksgiving with mouth-watering recipes that are so good you will want to eat them all year round:

Cranberry Brie Pastry Tarts from Half Baked Harvest

These bite-sized cranberry brie pastry tarts are the best appetizers for any occasion, especially Thanksgiving. The red cranberries add a festive touch to the delicious sweet and savory snack, and the brie brings out a subtle yet buttery taste. They will be gone as soon as you bring them out, so try these pastry tarts this holiday season.

Brussels Sprouts with Garlic from The New York Times

The New York Times’ Brussels sprouts are crispy, delicious and a perfect combination of flavors. With just six ingredients, this Thanksgiving dish is the best solution for anyone who needs a simple recipe. The combination of balsamic vinegar and garlic fills your mouth with overwhelmingly unique yet delicious flavors. Once you try these sweet caramelized Brussels sprouts, they will be your go-to recipe for years to come.

Buttery Rolls from Bon Appétit

Rolls are the perfect addition to almost any Thanksgiving dinner, and these pull-apart rolls from Bon Appétit are essential. These fluffy, buttery rolls take some time as they are made from scratch, but trust me, the process is worth it. The end result will leave you and your guests wanting more.

Classic Stuffing from Epicurious

What is Thanksgiving without stuffing? Stuffing can be hard to master, with so many different ingredients to choose from and ways to cook the dish. This recipe from Epicurious simplifies the process and creates the perfect flavor combination of bread, celery, onions and herbs. Try this classic vegetarian-friendly stuffing and wow your guests with your cooking skills.

Swiss Chard and Sweet Potato Gratin from Smitten Kitchen

Although this is not a dish you always see at Thanksgiving, Smitten Kitchen’s Swiss Chard and Sweet Potato Gratin is a fan favorite and the ultimate side if you are looking to make something more unique. Swiss chard is not the easiest item to prep, but it will be worth it once you try the gratin. The fusion of sweet potato and swiss chard creates an unusual yet delectable fall dish that will keep you coming back for more.

Creamy Mashed Potatoes from Spend with Pennies

Mashed potatoes are a Thanksgiving staple — you almost never see a table without a large dish of appetizingly creamy mashed potatoes. If you are on mashed potato duty this year and feel the pressure, this recipe from Spend with Pennies will solve all of your cooking worries. This dish pairs well with any sauces as well as gravy, so feel free to keep it simple or throw in extra spices or cheese to add a dash of flavor.

Green Bean Casserole from Allrecipes

You can’t have Thanksgiving without a mouth-wateringly delicious green bean casserole on the table. The dish is the perfect way to add some vegetables to your meal. Allrecipes makes the process easy for you with just four ingredients in this scrumptious dish: green beans, canned soup, cheese and French-fried onions. Give it a try this Thanksgiving.

Martha’s Macaroni and Cheese from Smitten Kitchen

Mac and cheese is always a go-to comfort food, and during Thanksgiving, it adds a warm, homey touch to the meal. Martha’s Macaroni and Cheese from Smitten Kitchen is a cheesy and delicious addition to any holiday festivities. This flavorful pasta, along with its crunchy bread topping, pairs well with anything from broccoli to bacon. Trust me, this mac and cheese will be gone as soon as you set it down.

Apple Crisp from The Chunky Chef

Curling up in a blanket and watching a movie while eating a warm apple crisp with ice cream sounds like the ideal way to end your Thanksgiving. This Old Fashioned Apple Crisp recipe from The Chunky Chef is an easy and decadent dessert to make after a long day of festivities. Smelling the apples and cinnamon wafting from the oven will be enough to make you want to bake another batch.

The Great Pumpkin Pie from Sally’s Baking Addiction

When I think of the fall season or Thanksgiving, pumpkin pie is one of the first things that comes to mind. The dessert is the perfect way to complete your Thanksgiving holiday, and this recipe from Sally’s Baking Addiction will top off the meal and wow your guests. Despite being so full they cannot eat anymore, the combination of cinnamon, nutmeg and pumpkin baked into the pie will keep everyone coming back for a second slice.

November 22, 2022

The Best Holiday Cocktail Recipes

In the endless iterating that goes into devising a menu for a holiday dinner, it’s stupidly easy to forget the drinks. There will always be wine and beer, sure, and the cooler is stocked with canned seltzer, but digesting too much information about the best appetizers and flakiest pie recipes means cocktails can fall by the wayside. No longer. Below, find Eater editor-approved recipes for cocktails that will add evermore festive feelings to every holiday gathering.

Philadelphia Fish House Punch

Bobby Flay, Food and Wine

At a recent holiday party, my partner decided to make this historic Philadelphian recipe — because why not share a bit of Philadelphia history with your loved ones while they’re a captive audience? This is your house, after all. Despite the countless bottles of wine that began to stack up, the colonial-era Fish House Punch — named for the Schuylkill Fishing Company of Pennsylvania (aka the Fish House), the oldest continually operating social club in America — was an undeniable hit. All night long, people kept asking questions about the punch, namely how many they could have before things went a little sideways. The answer is: two, three tops. Made with rum, Cognac, peach brandy, and a whole lot of lemon and sugar syrup, it is both delicious and a doozy. — Dayna Evans, Eater Philly editor and Eater staff writer

Angostura Flip

Thrillist

There are two schools of thought on a post-dinner drink: You could go for a bracing digestif to “aid digestion,” or you could indulge in a liquid dessert that swaddles you in sugar, fat, and everything nice. I’m notoriously bad at decision making, so I tend to split the difference with an eggy flip tinged with something bitter. Together, a whole egg and syrup (in this case honey syrup) build a comforting base, while an entire 1.5 ounces of cocktail bitters (as opposed to the usual dash or two) ensure you don’t entirely fall asleep in your glass. Angostura is a great option, delivering some classic holiday spice, but any style of cocktail bitters would probably work, as would an amaro. Dry shaking (shaking the liquid ingredients without ice) is key to achieving a frothy texture, and don’t forget the half-ounce of whiskey, which punches up the rest of the flavors. — Nick Mancall-Bitel, editor

The Grandfather

Mr. Boston

Several members of my husband’s family are Manhattan drinkers, so I expect that my decision to serve the Grandfather cocktail during Thanksgiving appetizers will be a hit. It’s a riff on the classic drink with a hint of fall, courtesy of the addition of Applejack, an apple brandy. It’s smooth and well-balanced. It’s also quite boozy, so I’ll probably look for a slightly lower-proof option to tide us over after that initial round. I’ve had success with a bourbon and ginger ale bar (with various sodas and mixers) in the past, as well as Smitten Kitchen’s fall sangria; maybe this year we’ll go with her (ok, still pretty boozy) apple cider Old Fashioneds. — Missy Frederick, cities director

Northern Gin and Juice

A cocktail so simple it doesn’t need a recipe, this is just a glass of apple cider with a glug or two of gin stirred in. It’s seasonal, greater than the sum of its parts, and so simple it’s perfect for a holiday party. Friends in Maine introduced me to it years ago while we pressed apples and prepped to ferment the juice into hard cider over the course of days and weeks; meanwhile, we drank the sweet, fresh stuff with gin. It tastes like an apple orchard bumping up against a forest full of pine and juniper trees — which they sometimes do in the Pine Tree State. I don’t keep track of proportions; season to taste. — Adam H. Callaghan, interim Eater Seattle editor

Concord Crush

Maggie Hoffman, Serious Eats

As fall fills up with apples and pumpkin and maple, I always forget Concord grape is also a fall flavor, especially in the Northeast. And while you may be more familiar with the Concord as the backbone of store-bought grape juice or jelly, the Concord Crush (originally developed at Gramercy Tavern) proves the fruit can be far more elegant than its typical uses. The fresh grapes provide sweetness, tang, and some tanins to the drink, which can also be made with gin; it’s a welcoming change from the sea of Hot Toddys out there. — Jaya Saxena, correspondent

November 22, 2022

Best Recipes Featured on The Kelly Clarkson Show

Kelly Clarkson always knows how to make viewers have a fun time on The Kelly Clarkson Show. The Emmy-winning talk show has everything: celebrity interviews, jaw-dropping Kellyoke performances, and cooking tutorials with some of the top chefs in the food industry. What’s not to love?

But the Grammy-winning Artist and Season 23 Coach of The Voice will be the first to admit that while she can effortlessly belt any note known to man, she often needs help in the kitchen. Clarkson’s kitchen is always chaotic, which is the perfect venue for hilarity when Clarkson and special guests learn how to make tasty recipes. Check out some of the most delicious recipes from The Kelly Clarkson Show that made Clarkson say, “I love this job!”

Tia Mowry’s Easy Sheet PanCakes

Start your day deliciously by making these simple sheet pan pancakes from Tia Mowry’s cookbook, The Quick Fix Kitchen. Joseph Gordon-Levitt, Hannah Waddingham, and Clarkson had a blast preparing this non-traditional recipe for the classic breakfast favorite. Don’t forget the syrup and fun toppings!

Wolfgang Puck’s Butternut Squash Soup

It’s not every day that the world-renowned Wolfgang Puck stops by the studio, but when he does, you can bet he’s making Clarkson’s “favorite soup on planet Earth.” Puck guided Lindsey Vonn, Chelsea Handler, and Clarkson on how to make his classic butternut squash soup recipe, complete with a cranberry relish garnish. YUM-MY.

Making Lobster Rolls With Justin Hartley, Kelly and Abby Elliott

Cousins Maine Lobster co-founders Sabin Lomac and Jim Tselikis visited TKCS to show Clarkson, Abby Elliott, and This Is Us’s Justin Hartley how to make the perfect “Connecticut” lobster roll with warm melted butter. Hartley went a little off-book for his attempt at the New England staple, but everyone’s dish looks tasty anyway.

Danielle Kartes’ Loaded Twice-Baked Potatoes

Kartes showed Clarkson, Kit Hoover, and Justin Cunningham how to make her delicious loaded twice-baked potato recipe and chipotle ranch dipping sauce. Kartes is a frequent guest on The Kelly Clarkson Show, known for her simple and affordable recipes that are perfect for those hectic weekday nights when you don’t want all the fuss but still want a delicious meal. These twice-baked potatoes are life-changing!

Gordon Ramsay’s Chaotic Shrimp Scampi Recipe

The Kelly Clarkson Show briefly turned into Hell’s Kitchen when Gordon Ramsay visited. Clarkson struggled through her portion of the demonstration and Ramsay was at his wit’s end, but the resulting dish was worth the trouble. Even if Clarkson almost tossed all the noodles out of the pot.

Jamie Oliver’s Easy Crispy Pesto Chicken

Celebrity chef Oliver has created more than a few mouthwatering recipes, many featured in his cookbook, Together: Memorable Meals Made Easy. Hailee Steinfeld and Clarkson got a taste of his crispy pesto chicken recipe during his TKCS appearance, and needless to say, it tasted unforgettable.

Joel McHale’s Brown Butter Cowboy Steak

McHale is a hilarious guest and a well-known cook, making him a perfect guest for TKCS.The Crime Scene Kitchen Host taught Clarkson how to make his mouthwatering brown butter cowboy steak recipe with chimichurri sauce, and it was an educational experience. Fun fact: a cowboy steak is the same as a bone-in ribeye, and while cooking, “Don’t touch it!”

Danielle Kartes’s Simple Sloppy Joes

Nothing compares to a simple yet delicious savory sloppy joe. Great to prepare for diners of all ages, Kartes showed Clarkson and Soledad O’Brien how to make a tasty sloppy joe recipe from her cookbook, Rustic Joyful Food: Generations. Get ready to take your next sloppy joe night to the next level!

Jessica Seinfeld’s Unbelievable Vegan Mac-and-Cheese

This Is Us‘s Sterling K. Brown and Clarkson got an extra special visit from Seinfeld for a demonstration of how to make her mind-blowing vegan mac-and-cheese recipe from her cookbook, VEGAN, at Times. Like many mac-and-cheese recipes, the secret to success is always in the breadcrumb topping.

Scott Conant’s Lobster Gnudi

Clarkson got a little help in the kitchen from Eric Winter and The Office‘s Jenna Fischer and Angela Kinsey when Chopped Judge Scott Conant stopped by to teach them how to make lobster in butter sauce with gnudi (pronounced “noo-dee”). If you chuckled at the pronunciation of the Italian dumpling made with ricotta cheese, you’re not alone. Clarkson giggled so much that she could barely get through the cooking demo.

Danielle Kartes’ Quick & Easy Chicken Salad Al Fresco

Clarkson has a lot of love for Kartes’ meals, which means you can trust her recipes will become future staples. If you’re looking for a summertime recipe perfect for any picnic, try out Kartes’ quick-and-easy chicken salad recipe, which uses any store-bought rotisserie chicken instead of prepared chicken breasts. Kelsey Asbille and Clarkson were big fans of this one!

Joshua Weissman’s Honey Butter Fried Chicken Biscuit

Get ready to get your hands a little messy, because Weissman’s honey butter fried chicken biscuit recipe is the ultimate reward. Jenna Fischer and Angela Kinsey landed in the Clarkson kitchen again for the YouTube chef’s delicious instruction, with Clarkson looking thrilled to taste the entire time. Complete with Weissman’s signature honey butter sauce, this chicken biscuit looks like it hits the spot.

Kelly Clarkson’s Delicious Mulled Wine

Perfect for those cold nights in fall and winter, Clarkson recommends making her very own mulled wine recipe. “One of my favorite things about fall comes in a cup,” Clarkson explains, providing step-by-step instructions to create your own cup of holiday cheer. What better way to wash down these amazing plates?

To catch more delicious recipes like the ones above, check your local listings for The Kelly Clarkson Show.

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November 21, 2022

The best Thanksgiving dessert recipes

If you still haven’t figured out what to make for dessert Thursday, we’re here to help. These are some of our favorite Globe Food recipes from the last couple of years, sure to serve up some inspiration. Happy baking!

Apple hand pies

Globe recipe contributor Karoline Boehm Goodnick writes that “these half-moon shaped delights are perfect for a small gathering of folks who appreciate a good pastry-to-filling ratio. In this sweet version, apples are ideal because they’re firm and easy to contain. If you love to bake pies, you’ll enjoy rolling out this dough, stamping out rounds, and making these individual cuties.” Added bonus: “Leftovers will make a great breakfast. Cold pie for breakfast is the best New England tradition of all.”

Find the recipe here.

Traditional apple pie

Of course, if you’d rather make a classic apple pie for Thanksgiving, we’ve got you covered, too. Sheryl Julian writes, “A few years ago, Jackie King of A&J King Artisan Bakers in Salem, taught us how to make the definitive, classic, juicy, two-crust apple pie. It’s loaded with Cortland apples that are tucked into two rounds of buttery, flaky pie dough that are crimped at the edges and sent to the oven until the apples are bubbling at the edges and the pastry is golden brown. If you want to try your hand at pie, this is the recipe to use.”

Find the recipe here.

Peanut butter pie

For something different, consider wowing your family and friends with this multi-layered black-bottom peanut butter pie. Karoline Boehm Goodnick writes: “I first learned about baking a pie on Pi Day years ago when I was working at the flagship Flour Bakery in the South End. Owner Joanne Chang, a graduate of Harvard with a degree in applied mathematics and economics, was once known for her ability to recite more than a few digits of pi, and began baking pies on March 14 (pi begins with 3.14). This recipe for black bottom peanut butter pie has several voluptuous layers — a chocolate cookie crust covered with chocolate ganache, peanut butter mousse, whipped cream, and a garnish of peanuts and chocolate.”

Find the recipe here.

Crustless cranberry pie

This one is from The Recipe Box Project several years back, but one of its biggest fans here at the Globe swears “it’s delish and simple!” So we’re bringing it back. “This popular crustless pie is essentially a cake-y batter poured over fresh cranberries in a pie pan, baked until the cranberries make a saucy bottom for the buttery top. Cambridge resident Sandra Shapiro clipped this many years ago from The New York Times and writes, ‘I bake this in an attractive earthenware pie plate.’ Her recipe was called ‘Mrs. Arthur Morawski’s Cape Cod Cranberry Pie,’ and the clip said it was baked by Hester Griffin for the West Dennis Library. Similar recipes have appeared in The Boston Globe’s Confidential Chat, in Laurie Colwin’s ‘More Home Cooking,’ where it was called ‘Nantucket Cranberry Pie,’ and in Ina Garten’s ‘Barefoot Contessa How Easy Is That?,’ in which she adds an apple to the berries.”

Find the recipe here.

French silk pie

And in case you missed it, the Globe Food section published its modern Thanksgiving menu last week, and this French silk pie from that package is a show-stopper. Karoline Boehm Goodnick writes that “making French silk pie is a laborious effort, probably best when you are bringing dessert to a Thanksgiving feast, rather than hosting. But it is possible to work ahead, leaving only minimal tasks for the big day. The crust can be completed several days in advance; store it uncovered on the countertop until you are ready to use it. This version adds cocoa powder to a standard pie dough so you have a chocolate crust. In the filling, espresso powder deepens the chocolate without turning it into a mocha flavor; grated orange rind is a nice touch in the filling, with orange-scented whipped cream for the top.” We’ll be saving room for seconds.

Find the link here.

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Chris Morris can be reached at christine.morris@globe.com. Follow her on Twitter @morrisglobe.