1. Lamb Flatbreads with Cranberry Chutney
Recipe: Try our Lamb Flatbreads with Cranberry Chutney
2. Curried Carrot & White Bean Dip
Recipe: Try our Curried Carrot & White Bean Dip
3. Five-Spice Beef Stir-Fry
Recipe: Try our Five-Spice Beef Stir-Fry
4. Beet & Arugula Salad with Poppy Seed Dressing
Recipe: Try our Beet & Arugula Salad with Poppy Seed Dressing
5. Spaghetti Squash with Olives & Goat Cheese
Recipe: Try our Spaghetti Squash with Olives & Goat Cheese
6. Butternut Squash & Goat Cheese Sandwiches
Recipe: Try our Butternut Squash & Goat Cheese Sandwiches
For a fun twist on this sandwich, try swapping out the goat cheese for Boursin® cheese. The enticing, flavorful blend of delicate garlic, fragrant parsley, and mild chives will add some WOW to your lunch.
7. Spaghetti, Squashed
Before there were zoodles, there was spaghetti squash. This oblong veggie cooks up like a regular squash, but the flesh separates into pasta-like strands when you scrape it out with a fork. Its mild flavor makes it a great vehicle for your favorite sauce. Or try tossing it with butter and Parm.
8. Orecchiette with Pancetta & Root Vegetables
Recipe: Try our Orecchiette with Pancetta & Root Vegetables
9. Southern Candied Bacon
Recipe: Try our Southern Candied Bacon
10. New Staple: Pepper Jelly
Sweet and spicy pepper jelly is one of our favorite condiments. Brush it on chicken, salmon, or bacon (like in the Southern Candied Bacon above) for a quick and easy glaze. Or pair it with pretty much any cheese: It’s great on a grilled cheese sandwich or spooned over a log of goat cheese for a simple appetizer.
11. Thai Red Curry Noodles
Recipe: Try our Thai Red Curry Noodles
12. Mini Sticky Toffee Cakes
Recipe: Try our Mini Sticky Toffee Cakes
13. Go For The Gold
One of the U.K.’s sweetest exports, Lyle’s Golden is a thick, rich syrup with a light caramelly flavor. You can use it as you would corn syrup, which means that it’s great for your Thanksgiving pecan pie or homemade hot fudge sauce. (It’ll add gloss.) Fun fact: The awesome tin has looked essentially the same since 1883.
Get Fresh with Sage
Buy: Look for these fuzzy, oval-shaped green-gray leaves with the rest of the packaged herbs at the grocery store. The size of the leaves doesn’t affect the flavor or texture, so just go for ones that look fresh and perky.
Prep: Getting sage ready to cook couldn’t be easier: Just separate the leaves from the stems and give them a rinse right before using.
Cook: Sage’s pungent, musty (in a good way) flavor is a natural pairing for meats, particularly pork. It’s in heavy rotation at Thanksgiving as a classic herb for stuffing and gravy. Try frying it in brown butter for an incredible mashed-potato topper or dinner-roll drizzle.
Store: Moisture can speed spoilage, so remove sage leaves from the package, wrap them in dry paper towels, and stash them in a resealable plastic bag in the fridge. Stored that way, they’ll keep for up to 2 weeks.
14. Mushroom Toasts with Fried Sage
Recipe: Try our Mushroom Toasts with Fried Sage
15. Ginger-Sage Apple Spritzer
Recipe: Try our Ginger-Sage Apple Spritzer