Make It: Apple and Endive Salad With Blue Cheese and Candied Walnuts
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Make It: Pumpkin Bread Pudding With Brandy Hard Sauce
This classic dessert recipe, courtesy of Freeport Bakery, may become your family’s favorite Thanksgiving tradition.
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Recipe: Selland’s Meatloaf
Sellands co-owner Tamera Baker shares her grandmother's recipe.
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Make It: Banana Split Stuffed French Toast
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Recipe: Orange-Scented Olive Oil Cake
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Make It: Pan-Seared Alaskan Black Cod With Ginger-Lime Sauce
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Recipe: Swordfish Sicilian Style
Daniel Moore, the chef at Taste Restaurant in Plymouth, shares one of his favorites.
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Make It: Fettuccine With Porcini Mushroom Cream Sauce
Bret Bohlmann, chef/owner of Boulevard Bistro in Elk Grove, loves porcini mushrooms for their strong, earthy flavor. This pasta, he says, can serve as an entrée or a side dish.
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MAKE IT: Sole With Wild Mushrooms
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Make It: B&L Blood-Orange Martini
Dan Mitchell, the bartender at Mulvaney's Building & Loan, serves this sexy cocktail in February, when blood oranges are in season.
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