Turning your oven to 350 degrees for 30 to 45 minutes in the middle of summer can be a daunting proposition. And yet, a sweet dessert rounds out a BBQ or picnic perfectly. Move beyond an ice cream sundae or fruit platter with these no-bake desserts.

A rich Nutella ganache is sprinkled with sea salt and spooned over an Oreo crust for this rich dessert. Boozy whipped cream tops it off. Get the recipe.

photo credit: @thesuburbansoapbox

Red, White, and Blue Berry Tiramisu

Be sure to use a clear dish to show off the colorful layers in this no-bake tiramisu. Though we’re showcasing strawberries and blueberries here, use the freshest in-season fruit to adjust the flavors through the summer. Get the recipe.

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photo credit: @thesugarhit

Chocolate Crackle S'mores Cake

There’s no campfire required for this chocolatey cake that all the flavors that will take you back to camp, but with none of the mosquitos. Best of all, this cake goes from craving to table in 15 minutes. Get the recipe.

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photo credit: @bakingcharlotte

Lemon Cheesecake

This classic no-bake cheesecake is topped with an easy lemon curd for a pop of flavor—and color! Get the recipe.

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photo credit: @bakeritablog

Chocolate Peanut Butter Tart

This dessert is vegan, gluten free, and refined sugar free, so it’s basically healthy. Get the recipe.

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photo credit: @homecookingadventure

Strawberry Chocolate Tart

This chocolate ganache tart is a perfect base for your favorite toppings. Here it’s strawberries but use whatever is freshest near you. Get the recipe.

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photo credit: @wifemamafoodie

Chocolate Coconut Cream Pie

You had us at raw-brownie crust, but this vegan & gluten-free dessert just gets better the more you learn. Get the recipe.

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Feel guilty about something else, but not pie!

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I have never lived in a small town, but I’ve always longed for the small-town feel of a quilting bee, sitting with older wise woman, as we share secrets about quilting and life. And I feel the same way about baking pies. It reminds me of small towns and real people and cooking with love. But I have never had the desire to actually make a pie in real life: they seem a sort of mystery that is not accessible to me. Plus, I am lucky enough to have my friend Carol make me a perfect pie every year, and I happily trade for one of my own culinary specialties. I feel the love she puts into her perfect pie–unlike my own potential pie endeavor which would likely be filled with pie-anxiety.

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I’ve noticed in the cooking world that most people are good at either cooking, or baking. What I prefer about cooking is the free form feel, creating it in the moment. I look at a recipe as a guide and for inspiration, but then I’m off to the races and off the page with my own version of the dish. I cook from my heart and use all my senses, a pinch of this and a pinch of that, watching the food as I go, smelling as I cook, knowing what my family and friends enjoy–that’s what turns a basic recipe into my own special creation. It’s about using your senses and not being afraid to fail along the way. I get it, and I love it. But baking is another story. It seems hard to do, takes a level of concentration and precision, and seems to require kung fu moves that I don’t understand.

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That being said, I’ve long loved pie, so when I heard about Kate McDermott and the Art of the Pie, founded in 2008, my interest was piqued. Kate is a legend in the pie community (in case you didn’t know, there’s a pie community) who teaches pie workshops to thousands across the United States and at her home, Pie Cottage, in Western Washington. Yes: pie school! Just what I needed, a pie mentor! She is an award-winning, self-taught, home baker. I have tried for some time to attend one of her classes but believe it or not, they are always full with a waiting list (call now, because she’s booking for 2016!), so instead I invited Kate to my home to teach me and five of my foodie friends to “lose their fear of dough, pick up their rolling pins, and make pie.” (And maybe get a couple great pictures for my Instagram.)

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Kate arrived, suitcase in tow, with an arsenal containing enough rolling pins that I’m not quite sure how she made it through security. I would describe her as woman with a pioneer spirit in the best of ways. She’s from a lineage of pie makers, and it’s her legacy to teach this ancient art and have it spread from generation to generation. She teaches that those who will eat the pie will taste the intention you put into it. She teaches that food is love, and that pie is one of the loveliest things you can make for someone–truly my kind of gal. She is so enthusiastic and passionate, down to earth and zany.

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A true master of her craft, Kate practically has a pie PhD; she’s like the nutty professor of pies as she whips around my kitchen “supergluing” crust together and encouraging my chatty friend Michelle to stay focused, spontaneously grabbing Rachel’s carefully rolled-out crust and balling it back up, saying, you always get two chances! “What happens between you and your pie stays between you and your pie,” says Kate as well, but here we were in our little pie-making community sharing the love and the lore and our secrets. She had many useful tips that seemed to have double meanings, such as: Chill. Vent. Keep your boundaries.
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“Feel guilty about something else, but not pie,” says Kate.

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Kate has had more than 2,000 pie students–if you haven’t heard of her, get ready to, because her book comes out in 2016. Lest you think I am overly impressed, here are the words of Ruth Reichl, Former Editor in Chief of Gourmet Magazine: “I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With pioneer spirit she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you, telling you when it’s ready to be removed from the oven.” Kate’s been talking about pies for a long time and people are listening, including Real Simple, USA Today, The New York Times, Washington Post, Saveur Magazine, and thekitchn.com; Kate has been a contributor to the Kerrygold blog, the Le Creuset Blog, and Tasting Table.

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“Pie is nothing more than common sense,” according to Kate.

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Kate really demystifies the pie experience and takes it from feeling like it’s sort of untouchable and requires a certain kind of magic that I don’t possess, to: it’s common sense, and it’s about your senses. How can you tell when the pie is done? Use all of your senses–does the color look right? Walk out the front door and walk back in, and if you can smell the pie partially from the outside, then the pie is almost done. And there’s the steady bubbling of fruit, which you can see and hear.

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Kate says she once heard someone say that there are three kinds of people: pie eaters pie makers, and pie seekers. Now the truth is, I may never make another pie again, without Kate holding my hand through the process and a circle of friends surrounding me. But if I ever do, Kate makes it easy by breaking it down to these simple elements:

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Four things in the dough: Flour. Fat. Salt. Water. Four things in the filling: Fruit. Sweetener. Seasoning. Thickener. Kate has all the recipes here, including the fabulous gluten-free versions which a couple of us baked. One of Kate’s magic potions is that she uses equal parts rendered leaf lard (the rendered fat around the pig’s kidneys) and butter in the crust, and the resulting taste and texture is simply amazing. More of her words of wisdom: keep everything chilled, including your hands, but most especially yourself.

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What I was most taken by was how much her craft is like a calling for her. Kate says that pie is an ancient memory, and that “teaching pie is the hope of a future moment. Everyone has a wonderful memory of pie, or of the person in their family who is the pie maker. Teaching it to someone makes a future memory for their kids, and they will possibly pass it on to their kids.” When people see their pie come out of the oven, she says, they experience “pie love.” And that we did: each of us made our own pie, with Kate’s enthusiastic guidance. All six pies fit in my two ovens, so we snacked and chatted about the topic of the day until the moment of truth was upon us. Every single pie was gorgeous and uniquely reflected the pie-personality of its maker. The crust was flaky and moist and buttery and the filling was spectacular–the kind of pie that you just can’t get enough of. One friend had so many pieces she had to lie to her husband and say she gave some to the neighbors. Our workshop and our pies exceeded my expectations. My cherry pie was the best I’ve ever had. Pie love indeed.
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Look out for “ART OF THE PIE: A Down to Earth, Homemade, Practical Guide to Artisan Pie Making and Life” featuring seasonal fruit pie, the craft of crust, and inspirational stories. It will be published Fall 2016 by The Countryman Press–W.W. Norton. Photos by Andrew Scrivani (Photographer/Director. New York Times contributor) and styling by Soo Jeong Kang (New York Times Visual Editor).
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YUM!

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Happy Thanksgiving!

\nMake Thanksgiving Day itself more enjoyable by spreading out your cooking and prep beforehand. In the days leading up to Thursday, follow our meal planning guide below and you may even have time to sit back, put your feet up, and sip a cocktail stress free as the feast unfolds!

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Make Ahead Items

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Cranberry Sauce
Cross the cranberry sauce off the list, without picking up a can! This Orange Cranberry Sauce by @ambitiouskitchen comes together in 15 minutes and is flavored with maple and bourbon. What more could you want in a turkey condiment?

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Find 40+ more Cranberry Recipes

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Rolls

Make rolls from scratch this year. You can bake them ahead of time, allow them to cool, and freeze them until Thanksgiving day. Let them defrost on the counter top while you prep the rest of the meal, and reheat them at 350Ë F for about 15 minutes right before dinner. We like this recipe for Buttery Dinner Rolls by @retrolillies because it only requires one bowl!

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Find more Holiday Roll Recipes

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Stuffing/Dressing

Cube your bread a few days ahead and let it sit out before preparing your stuffing. It may seen counterintuitive, but dry, stale bread makes the most flavorful stuffing since the bread gets primed to really soak up all the flavor. We like to make our stuffing the day before, bake it through and reheat it the day of. If you're planning to make a cornbread stuffing, make sure you bake the fresh cornbread on Sunday or Monday. Check out our stuffing video below, and find the full recipe here.

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Find 40+ More Stuffing Recipes
Find 20+ Cornbread Recipes

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Turkey Tips

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There are plenty of polarizing choices for preparing your bird, so we'll tread lightly. The best advice we can give is to make a plan in advance and stick with it. Changing course the day of with 20 guests on their way will not end well!

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Thanksgiving Turkey by @tableandish

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To Stuff or Not to Stuff

We don't. Instead we add just a few aromatics like lemon halves, onions and fresh herbs and bake our stuffing separately. If you choose to stuff your bird, it will take longer to cook as you'll need to get the stuffing to 165Ë F to be safe, which makes overcooking the rest of the turkey more likely.

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Should you Fuss with Trussing?

Yes! Trussing your turkey will make it more compact, and therefore allow it to cook more evenly.

Place the bird breast side up on the counter. Take wings and flip the first joint under the body of the turkey. Youâll have to use a bit of force here. It may take a couple tries, but eventually you will be able to get the first wing joint nestled neatly under the body of the turkey.
Take the Turkeyâs legs and cross one over the top of the other. Using kitchen twine, tie the legs together by making a figure-eight around both legs and then securing it tightly.

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Brined or Simply Roasted?

This is one of most fiercely debated Thanksgiving issues. We're going to have to remain neutral here and say there are advantages to both. If you do brine, make sure to read your recipe of choice ahead of time as most require you to start the process about 48 hours in advance. If you are using a wet-brine make sure you choose a vessel large enough to fit both the turkey and the liquid and that said vessel can fit in your fridge (we've made this mistake before and it wasn't pretty!).

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Baste, or waste of time?

Sorry to all the Turkey purists out there, but we think it's a waste of time, and temperature. Opening the oven numerous times throughout the day will dramatically affect the temperature inside which can lead to slow-cooking turkeys. We do like to baste the turkey a few times in the last hour or so of cooking when the fat from the turkey is fully rendered, which helps to brown and crisp the skin.

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When is it done?

Use an instant read thermometer! To kill harmful bacteria a Turkey needs to reach 165Ë F. We like to take our bird out when the temperature (taken by inserting the thermometer into the thickest part of the thigh, without touching the bone) reaches about 155Ë F. Carry over cooking will bring the bird to the proper temperature while it rests.

20+ more Turkey Recipes

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Set the Table
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Thanksgiving decor doesn't have to be difficult, the food should stand on it's own! That being said, by adding a few key elements like painted pumpkins, seasonal flowers and herbs, or even pinecones, you can create a festive holiday table. We like how @fieldandfoundry turns fresh greenery into a garland table runner in this photo.

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Set your table the night before and be sure to take out all of the serving dishes and utensils you'll need. We like to label them with post-it notes so that when the pre-meal craziness starts, you don't have to think about what goes where.

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Get more Thanksgiving Table Inspiration

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It's All Gravy...

Mastering gravy doesn't have to be hard. Check out our step by step article on how to pull off the perfect Turkey Pan Gravy.

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Photo credit @food_to_glow

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Mashed Potatoes

And what's gravy with out mashed potatoes? Make some Sage Infused Cream like this one by @amykashmoney, it will add a lovely sage flavor to your potatoes or even gratins.

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To ensure smooth, lump free mashed potatoes, use some of our favorite tips:

Add potatoes to cold water, and then begin the cooking process to ensure that they cook evenly.
Ditch the traditional potato masher and use a ricer. It will greatly improve the texture.
Warm cream and butter (we won't tell you how much we actually use, hint: it's a lot) on the stove and slowly whisk it into the riced potatoes. It will create a whipped effect, making the potatoes rich, yet light and airy at the same time.

Find 12+ more Holiday Potato Recipes

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Here are a couple more Thanksgiving Recipes that caught our eye!

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Apple Cheddar Pie by @beckysue
40+ Holiday Pies and Desserts

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Mashed Butternut Squash with Goat Cheese and Rosemary by @reciperunner
10+ Holiday Squash Recipes

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Roasted Carrots with Red Onion and Fennel by @nocrumbsleft
8+ Holiday Carrot and Parsnip Recipes

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Celery Root and Parsnip Gratin by @coleycooks
15+ Gratin and Casserole Recipes

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Hearty Fall Salad by @goodeggs
1 9+ Holiday Greens and Sides Recipes

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Cranberry Spice Cocktails by @thespicetrain
2 5+ Holiday Cocktail Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Thanksgiving: Get Ahead!

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Believe or not, the holiday season is here! We've pulled together some great recipes and ideas from the feedfeed community to make your Thanksgiving feast the best (and easiest) yet.

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Stock

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Don't get us wrong, we love a good stock in a box, but finding turkey stock (which we prefer to use on Thanksgiving) can be tricky. We like to enrich chicken stock in a box or even homemade stock you have in the freezer with carrots, celery, onions, aromatics and bone in turkey breast to create a more authentic stock for Thanksgiving. The bone in turkey will add collagen and body to the stock, making every dish you include it in that much better. Simmer the stock for as long as possible, the longer the better, and be sure to skim off any fat or impurities that rise to the surface while cooking. When you're finished, strain the stock through a fine mesh strainer and store in freezer save jars or containers, making sure to leave a bit of room for expansion when it freezes.

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Homemade Turkey Stock by @bobandshan

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You can use the meat from the cooked turkey for a quick and easy meal for the coming week like these Green Chile Butternut Squash and Crispy Sage Turkey Enchiladas by@halfbakedharvest.

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Find 30+ Turkey Recipes

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Easy As Pie

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If you plan ahead! Pie dough is something that is actually better off sitting in the freezer for a couple of weeks before using it, so take advantage and make your pie dough early. We love this Vodka Pie Crust from @thejudylab because it's perfectly flaky every time, and sturdy enough for elaborate designs. If you wan't to try an intricate design this year, make sure you practice ahead of time!

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F ind 35+ Holiday Pies, Tarts and Dessert Recipes (feed edited by @southernfatty)

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Find 50+ More Ways to Get Creative with Your Crust

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Vodka Pie Crust by @thejudylab

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Don't worry, we've got the classics, too.

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If fussy crust is not your thing, the feedfeed community has blown us away with the amazing holiday pie fillings they've created. There's everything from this Cranberry, Apple Pear & Rosemary Pie by @malloryskitchen to Bourbon Maple Acorn Squash Pie and even an Apple Pie with a Smokey Gruyere and Thyme Crust.
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Apple Pie by @rushyama

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Classic Pumpkin Pie by @bakesinslippers

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F ind 35+ Holiday Pies, Tarts and Dessert Recipes

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Thanksgiving Cocktails

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While you're stressing about whether that turkey is under or over cooked (yes, we've done both) you may want a stiff drink. We love this Blood Orange and Sage Soda by@snixykitchen because it's perfect for all of your guests. It's great sans booze for kids, and for grown-ups, with a splash (or heavy pour) of vodka , or even as a wine spritzer.

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Get 35+ Holiday Cocktail Recipes

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Blood Orange and Sage Soda by @snixykitchen

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Make the sage simple syrup (from recipe above) this weekend and experiment with other cocktails like these Pumpkin Sage Pimm's Cups by @colljeffers.

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Holiday Snacks and Appetizers

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Having homemade snacks and appetizers on hand for guests to graze on will make you look like a pro, and make your life easier. Whip up some H omemade Pumpkin Butter like this one from @vanillaandbean for breakfast the morning of Thanksgiving.Holiday Snacks and Appetizers

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Homemade Pumpkin Butter by @vanillaandbean

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If you're looking for the perfect snack or salad topper, try these C andied Sriracha Pecans by @thefitforkfeed, which could top these holiday greens or sweet potatoes.

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Fermented Foods

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If you're anything like us, you'll probably over indulge on Thanksgiving. Beat the Black Friday Bloat by preparing some Fermented Veggies like these by @human.resourcesahead of time. You could even eat a little with your Thanksgiving meal, complementing all of the richness nicely.

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Fermented Veggies by @human.resources

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Or drink your probiotics in cocktail form with these Spiced Rum Fig Kombucha Cocktails by @tastyyummies.

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Start planning your holiday menu now. Find a few of our favorite Thanksgiving dishes below. Once you have your menu finalized, make a master list of all the ingredients you'll need and start shopping for nonperishable items. Certain staples like buttermilk and even canned pumpkin can be sold out if you wait too long, so plan accordingly.

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Beer Brined Turkey by @foodwellsaid
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Roasted Garlic & Goat Cheese Mashed Potatoes by @showmetheyummy
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Persimmon and Pomegranate Salad with Burrata and Pistachio Dukkah by@the_bojon_gourmet
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Twice Baked Bacon Sweet Potatoes with Maple Cream by @localsavour
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Savory Kale Bread Pudding by@mykitchenlove
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Cranberry, Jalapeño and Bacon Chutney by @fiveseasonscooking
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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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The holiday season is in full swing! Hanukkah starts this Sunday; celebrate with homemade latkes, apple sauce and more! If you are planning to decorate for Christmas this weekend, check out our Tree-Trimming Feed, as well as dozens more festive recipes on the Christmas Category!

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Latkes

There isn't a vegetable out there that we haven't seen transformed into latkes by the feedfeed community! Take these Brussels Sprout Latkes for example, or even these crispy Celeriac and Fennel Latkes. If you're a potato pancake purist, check out this classic recipe for our favorite Potato Latkes.

Explore 20+ More Latke Recipes

Potato Latkes w/ Sriracha Cheddar Sauce photo/recipe by @jewhungry

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Celebrating 8 Nights of Hanukkah

We pulled together 8 of our favorite Hanukkah recipes to help you celebrate the festival of lights. These Cheese, Quince, Jam and Raisin Blintzes are great because you can make extra crepes and serve a savory version for dinner later in the week, or shake things up with a Pecan Pie Inspired Kugel!

Explore 8 Recipes to Celebrate Hanukkah

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Sufganiyot (filled donuts) photo/recipe by @hummingbirdhigh

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Trending Recipes on our Website

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Vegan Chocolate Coconut Ice Cream Photo by @brooklynsupper

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Pan-fried Mushrooms, Avocado, Swiss Cheese, Bacon, Poached Egg And Dill Egg Sandwich by @gabepllrn

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Tree-Trimming

Christmas wouldn't be the same without a beautifully decorated tree and delicious food! Combine the two and throw a tree-trimming party this weekend. Have a few snacks on hand like this Ricotta, Pistachio and Lavender Honey Crostiniand don't forget the festive punch! We like this Sparkling Cranberry and Lime version.

Explore 14+ More Tree Trimming Recipes

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Explore 14+ More Tree Trimming Recipes

Olive Tapenade photo/recipe by @vanillaandbean

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DIY Holiday Gifts

With Hanukkah upon us and Christmas just 3 weeks away, if you plan to make homemade gifts this year, now is the time to start planning. We have a beautiful array of gift ideas including everything from Caramelized Bacon and Onion Jam to Mulled Cider Lollipops.

Explore 65+ More DIY Holiday Gift Recipes

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Explore 65+ More DIY Holiday Gift Recipes

Maple and Bourbon Caramels photo/recipe by @tutti_dolci

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More Trending Recipes from Our Website

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Chocolate Orange Mousse Cake by @ghirardelli

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Sauté of Bok Choy and Udon Noodles by @dailytiramisu

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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The long-awaited season of Comfort Food is inching closer every day. Say goodbye to watermelon and corn and give a warm welcome to pumpkins, cranberries, and your favorite homemade apple pie!

What better way to consume some of the most delicious Fall foods than in a towering stack of fresh-off-the-griddle pancakes? Cozy up with your favorite sweater and enjoy a relaxing weekend brunch with some of our favorite unique pancake recipes from the #feedfeed community.

Butternut Squash Pancakes with Gochujang, Harissa, Cilantro & Jalapeño Pesto

Photo and Recipe by @gostuffyourself

Yes, savory pancakes! Gochujang, a Korean red pepper paste, lends a hint of spice to these Butternut Squash based pancakes. Top with a fried egg and homemade pesto and you've got breakfast, lunch, or dinner!

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Pecan Pie Pancakes (Gluten Free)

Photo and Recipe by @jar.of.lemons

If you're not quite ready to make an entire Pecan Pie, ease into the season with these Pecan Pie Pancakes. (You surely won't be disappointed.) Chopped Pecans balance the sweetness of Maple Syrup for a delicious accompaniment to these fluffy pancakes.

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Mini Dutch Babies with Homemade Lemon Curd and Fresh Blueberries

Photo and Recipe by @nerdswithknives

A cross between a pancake and popover, these gorgeous Mini Dutch Babies are the ideal comforting brunch food. Homemade Lemon Curd is well-worth the effort and will take your breakfast to the next level. Dig in to one this weekend (and try to share with the rest of your family)!

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Spiced Almond Pancakes with Caramelized Butternut Squash

Photo and Recipe by @halfbakedharvest

Caramelized Butternut Squash is the perfect seasonal topping for a giant pile of pancakes. Put these beauties on your must-make list and repeat all fall & winter!

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Sprouted Barley Pancakes with Chai Poached Pears & Chai Spiced Syrup

Photo and Recipe by @tohercore

These pancakes are so tasty, you may want to eat them for dessert! Chai Spiced Syrup lends a warm flavor that is perfect for cooler fall mornings or evenings.

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Stove-Top Breakfast Socca Pancake with Coconut Cream

Photo and Recipe by @root_for_food

Say hello to the easiest pancake recipe you'll ever make. These Socca Pancakes (made with chickpea flour) require just two ingredients and no flipping. Coconut cream complements these thin, crepe-like pancakes for a well-balanced breakfast.

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Vegan Pumpkin Spice Pancakes with Maple Syrup

Photo and Recipe by @hotforfood

Ok, we wouldn't really call these unique, but you can't let fall pass by without a pile of fluffy Pumpkin Spice Pancakes topped with as much maple syrup as your heart desires!

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For 150+ more Pancake Recipe, browse the Pancakes Feed on our website!

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Happy November! We're all about Thanksgiving for the next few weeks, and while you may think it's too early to start planning, there are plenty of things of you can prep now to help you get ahead and make the big day less stressful. For more recipes, stories, and videos, check out our site's comprehensive Thanksgiving Page!

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Holiday Pies

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Pie dough freezes incredibly well, so there's no need to wait until the last minute to make it. Just make sure it's wrapped tightly to protect it from freezer burn.

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Photo by @jojoromancer

feedfeed Pie Crust
makes 3 double crust pies, or 6 single crust pies

Ingredients
7 1/2 cups All Purpose Flour
1/2 cup granulated sugar
4 tsp salt
2 1/4 cups butter, cubed
1 cup ice cold water
1 cup ice cold vodka (straight from freezer works best)

To make the dough, set the cubed butter in the freezer for at least one hour before making the dough. When butter is frozen, add 4 cups of flour, sugar and salt to a food processor. Pulse a few times until well combined. Add butter and process until incorporated and the butter is broken into pea-sized clumps. Add the remaining flour and pulse a few times.

Dump contents of food processor into a large bowl then drizzle water and vodka over the flour mix and fold together gently until the dough starts to come together, adding more ice water by the tablespoon if needed. Gather into a ball, then divide into 6 portions. Form dough into discs and wrap with wax paper or plastic wrap and place in a freezer safe baggie. Set in the freezer until ready to use. Just thaw in the fridge overnight the day before you want to assemble the pie.

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Now that you have the crust technique down, check out a few of our favorite holiday pie preparations!

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Salted Caramel Apple Pie by @thejudylab

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Layers of homemade salted caramel make this pie one that will be requested year after year! For tips on making the decorative crust, check out Judy's snapchat takeover here.

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Classic Pumpkin Pie by @foodnessgracious

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If you wish to use fresh pumpkin, preheat oven to 350˚F and quarter a few pie or sugar pumpkins. Remove seeds, then bake for about 45 minutes, or until for tender. Let cool, then blitz in food processor until smooth. Set the puree in a cheesecloth lined fine mesh strainer set over a bowl, and let sit over night in the fridge to remove any excess water. At this point, puree can be frozen until ready to use.

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Looking to start a new tradition this year? Try these riff's on the classics.

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Chai Apple Pie by @meganleevoigt

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Classic apple pie spiced with the warming flavors of chai.

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Red Wine Poached Pear Pie by @kitchenhealssoul
Wine + Pie, how can you go wrong?

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Get 200+ Pie Recipes

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Get 200+ Pie Crust Inspiration Recipes

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Thanksgiving Prep Work

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\nOlive Oil Preserved Herbs by @tastyyummies

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Depending on where you live, you may be lucky enough to still have some fresh herbs in your garden. Preserve them before the first frost by mixing them with olive oil and setting them in the freezer. They will add amazing flavor to soups, casseroles, roasts and vegetable sides throughout the holidays. You could also try this same technique with butter which would be delicious when it's time to make the mashed potatoes!

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Scratch Chicken Stock by @nocrumbsleft

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If you're anything like us, you'll go through chicken stock by the gallon full come thanksgiving. Get ahead and fill your freezer with the good stuff now! This quick and easy stock recipe only simmers for 30 minutes once everything comes to a boil, so it won't take you all day. Freeze in mason jars (leaving a little room for expansion) and just defrost in a pan on the stove as you need it.

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Cast Iron Cornbread by @thecookismproject

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We love a classic cornbread stuffing! Make your homemade bread now, let it cool, then cut into cubes and freeze (in a freezer safe bag) until you are ready to prepare your stuffing. Prefer a classic dressing? Start storing any leftover baguette or fresh bread you happen to have in cubes in the freezer to use in your stuffing on Thanksgiving Day.

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Cranberry Relish With Oranges, Ginger And Apple by @brooklynsupper

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This takes all of 5 minutes to make once your ingredients are prepped, so why not cross it off the list now? Store in freezer safe jars in the freezer, then let thaw in the fridge two days before Thanksgiving.

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Candied Sriracha Pecans by @thefitforkfeed

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These delicious spiced pecans are great to have on hand as a snack, to top salads with or to chop up and add to the top of casseroles. Make a big batch and stash them in the fridge or freezer!

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Get 25+ Cranberry Recipes

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Get 50+ Preserving the Harvest Recipes

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Get 20+ Cornbread Recipes

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Stock the Bar!
If you ask us, no holiday is complete without a cocktail (or two!). Now is the time to make holiday inspired simple syrups and infusions!

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Bourbon Infused Three Ways: Vanilla Chai, Apple Pie and Chocolate Orange by @howsweeteats

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Don't get us wrong, we agree that good bourbon is best enjoyed straight, but when you're going through mass quantities over the holidays, enhance a less expensive bottle by infusing it with inexpensive ingredients! Use them to make an unforgettable old-fashioned on Thanksgiving day!

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Asian Pear Shrub, Prosecco & Gin Cocktail w/ Rosemary Simple Syrup by @bliu07

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A two for one recipe! Prepare this pear shrub now, and it will keep in the fridge for up to two months. Same goes for the rosemary simple syrup. Consider making a few batches of simple syrup to stock your bar with. We like making a few separate batches: one with thyme, one using cinnamon sticks, one with cardamom pods and one with a few vanilla beans for holiday inspired cocktails.

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Cinnamon Spiced Brandied Cranberries by @littleepicurean

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Use these cranberries to garnish holiday cocktails, or to give as a hostess gift! They will keep for months in an airtight jar in the fridge.

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Get 25+ Infused Spirit Recipes

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Get 50+ Holiday Cocktail Recipes

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Want More Thanksgiving Inspo? Check out our Thanksgiving Category Page for 1000+ more recipes!

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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