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Anna Thomas

  • How-To

    How to Make Split Pea Soup

    Hearty, rich, and silky-smooth, this soup can be a meal all on its own.

  • Recipe

    Split Pea Soup

    This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.

  • Recipe

    Butter-and-Herb-Roasted Turkey with Madeira Jus

    Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and…

  • Recipe

    White Wine Smashed Potatoes

    They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday…

  • Recipe

    Kale with Garlic and Lemon

    These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.  

  • Recipe

    Harvest Bread Stuffing

    The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can…

  • Recipe

    Green Beans and Carrots in Charmoula Sauce

    Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant…

  • Recipe

    Roasted Squash and Polenta Torta with Red Onion Marmalade

    This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can…

  • Recipe

    Caramelized Pear Upside-Down Cakes with Cognac Whipped Cream

    The firm, slightly grainy texture of Bosc pears is perfect for baking because it helps the pears keep their shape, an important factor for the finished appearance of these cakes…

  • Recipe

    Sweet Potato and Celery Root Soup

    The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of…

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