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Thanksgiving Cookbook 2025

CHEESY POTATOES | Melissa Valko

THE BRUSSELS SPROUTS YOUR KIDS WILL APPROVE! | Liel Mizrahi

CRISPY VIETNAMESE PORK AND VEGETABLE EGG ROLLS | Shauna Vo Pulayya

CORN SOUFFLE | Courtney Nguyen

CREAMED CORN | John Burns

BAKED MACARONI | Charles Samet

CURRIED CORN | Jaimie Dunnick

SAUSAGE ROUNDS | Patrick Mccue

CHIPOTLE MAC AND CHEESE | Jennifer Orosco

AUNT CHARLENE'S FAMOUS TURKEY STUFFING | Crystal Schulze

SWEET POTATO CASSEROLE WITH PECAN PRALINE TOPPING | Mary Morgan

OYSTER DRESSING | Christine Burke

SMOKED SPATCHCOCKED TURKEY | Josh Frenette

DUCK. NOT TURKEY | James Van Strander

GHORMEH SABZI (PERSIAN) | Omer Vigder

ABULEAS PERNIL | Christian Glayzer

BEEF BOURGUIGNON | Gilad Werner

GRASSHOPPER PIE | Dan Geisle

S'MORE BROWNIES | Emmie Nguyen

GRANNY’S THANK YOU HOT TODDY | Ken Elkern

PUMPKIN PIE BARS | Nicole Mallon

THE BEST APPLE PIE | Rachel Belsky

PUDIM DE LEITE (BRAZILIAN FLAN) | Thayla Aguilera

SUCCULENT TURKEY WITH HERBS AND CITRUS | Jon Case

SWEET CINNAMON SHAWARMA MEATBALLS | Elon Dror

COZONAC (ROMANIAN SWEET BREAD) | Patricia Istrate

CITRUS-MAPLE GLAZED SALMON WITH ROSEMARY & SEA SALT | George Cater

BROWN BUTTER PUMPKIN CHOCOLATE CHIP COOKIES | Yael Witow

Cheesy Potatoes

Melissa Valko Deal Desk

USA

INGREDIENTS:

• 4 LBS - Southern Style Hashbrowns

• 1 Cup - Chopped onion

• 1 Can - Cream of Celery soup

• 1 Can - Cream of Chicken soup

• 1 Cup - Chopped Celery

• 16 oz - Sour Cream

• 2 Cups - Shredded Sharp Cheddar Cheese

• 1 Cup - Shredded Colby Jack

• 1 Stick of salted butter

• Salt and pepper to taste

INSTRUCTIONS:

Melt butter in a pot and add chopped onion and celery until soft. Mix all the ingredients, except the 1 cup of colby jack. Pour mix into baking dish and top with the 1 cup of colby jack. Cover with foil and bake at 350 degrees for 90 minutes, then uncover and bake another approx. 30 mins till brownish on top and potatoes are cooked. Enjoy!

Anecdote:

Over the years our family's Thanksgiving grew to include new family members. Many had their own traditions of mashed potatoes, some macaroni and cheese. So my mother decided to merge the two and make the "Cheesy potatoes". It was a huge hit, and has been a staple ever since (although, the mashed potatoes still seem to show up as well.

The Brussels Sprouts Your Kids Will Approve!

INGREDIENTS:

Liel Mizrahi Global Site Operations Specialist Israel

• 500g fresh or frozen Brussels sprouts

• 2 large white onions

• 1 glass of hot water

• ½-1 teaspoon Sea salt

• ¼ teaspoon black pepper

• ½ teaspoon turmeric

• Olive oil or any neutral cooking oil

INSTRUCTIONS

1. Wash the Brussels sprouts well and trim the stem ends. No need to cut them in half; keeping them whole helps them absorb the seasoning and become juicy and tender.

2. Chop the onions and sauté them in a pot with a bit of oil until they turn lightly golden. Be careful not to let them burn.

3. Add the Brussels sprouts to the pot and stir gently for a few minutes.

4. In a small bowl, mix 1 cup of hot water with the sea salt, black pepper, and turmeric. Pour this mixture into the pot.

5. Cover and cook over low heat for about 45 minutes, until the sprouts are soft and full of flavor.

6. If most of the water has cooked down, add a little more and adjust the seasoning if needed. It’s best to leave a bit of sauce at the bottom to coat the sprouts beautifully.

TIP: The longer they cook, the more they’ll soak up the seasoning and lose every bit of the bitterness they’re usually known for, especially among kids.

Anecdote:

When I was a kid, we used to celebrate Thanksgiving every year with my AmericanMoroccan relatives. My aunt would cook all the traditional holiday dishes and add her own Moroccan touch, making them a little more suitable for the Israeli taste, so that we could enjoy the full experience of the holiday meal, still, in a way that encouraged us to try new things we wouldn’t normally eat.

And just like that, at a table full of all kinds of kid-approved dishes, six-yearold me would wait every year not for the turkey, the yams or the pie, but for these.... Brussels sprouts! that no one at that table has ever believed a kid would lay a hand on!

Ever since then, I’ve been making this same simple, delicious recipe my aunt still makes to this very day, every single year! I hope you’ll love it almost as much as I do!

Crispy Vietnamese Pork and Vegetable Egg Rolls

INGREDIENTS:

Shauna¬†Vo¬†Pulayya

Shauna Vo Pulayya

Customer Marketing Manager

USA

• For the Egg Roll Filling

• 1 lb (450g) ground pork

• 1 cup shredded carrots (about 1 large carrot)

• 1 cup finely shredded green cabbage

• 1 cup finely shredded red cabbage

• ½ cup chopped yellow onion (1 small onion)

• 2-3 cloves garlic, minced

• 2 oz (50g) dried mung bean noodles (also called cellophane or glass noodles)

• 1 tablespoon fish sauce

• 1 teaspoon sesame oil

INSTRUCTIONS

Step 1: Prepare the Noodles & Vegetables

1. Soak the Noodles: Place the dried mung bean noodles in a bowl and cover them with hot (not boiling) water. Let them soak for 10-15 minutes, or until they are soft and pliable.

• 1 teaspoon salt

• ½ teaspoon black pepper

• For Wrapping & Frying

3. Prep the Vegetables: Ensure all your vegetables (carrots, cabbages, onion, garlic) are chopped, shredded, and ready to go.

• or wheat based wrappers).

2. Drain and Cut: Drain the noodles thoroughly in a colander. Pat them dry with a paper towel. Transfer them to a cutting board and use kitchen shears to cut them into 2-3 inch lengths.

• 1 package (approx. 25-30 sheets) spring roll wrappers (Use rice paper, or bánh tráng,

• 1 large egg (you will separate this)

• 3-4 cups neutral, high-smokepoint oil for frying (e.g., vegetable, canola, or peanut oil)

Step 2: Make the Filling

1. Combine Ingredients: In a large mixing bowl, add the ground pork, all the prepared vegetables (carrots, green cabbage, red cabbage, onion), and the minced garlic.

2. Add Noodles & Seasonings: Add the chopped mung bean noodles, fish sauce, sesame oil, salt, and pepper to the bowl.

3. Mix: Use your hands to mix everything together until just combined.

Tip: Do not overmix! Overworking the pork can make the filling tough and dense. Mix only until all the ingredients are evenly distributed.

Step 3: Wrap the Egg Rolls

1. Set Up Your Station: Separate your egg. Place the egg white in a small bowl and lightly whisk it with a fork. (You can save the egg yolk for another use).

2. Place a spring roll wrapper on a clean, dry surface in a diamond shape (one corner pointing toward you). Keep the rest of the wrappers covered with a damp cloth.

3. Add Filling: Place about 2 heaping tablespoons of the filling in a log shape near the bottom corner of the wrapper.

4. Fold the Bottom: Fold the bottom corner up and over the filling, tucking it snugly.

Fold the Sides: Fold the left and right corners in toward the center.

5. Roll: Tightly roll the wrapper away from you until you have about 1 inch of the top corner left.

6. Seal: Dip your finger in the beaten egg white and "paste" it along the final corner. Finish rolling to seal the egg roll completely.

7. Repeat: Place the finished egg roll on a baking sheet lined with parchment paper, making sure they don't touch. Repeat with the remaining filling and wrappers.

Step 4: Fry the Egg Rolls

1. Heat the Oil: In a large, heavy-bottomed pot or wok, heat your frying oil to 350°F (175°C).

2 Fry in Batches: Carefully lower 4-5 egg rolls into the hot oil, being sure not to overcrowd the pot.

3. Cook Until Golden: Fry for 5-7 minutes, turning them occasionally, until they are a deep golden brown and crispy all over.

4. Drain: Use a slotted spoon or spider strainer to remove the egg rolls from the oil. Let them drain on a wire rack set over a baking sheet for maximum crispiness.

5. Serve Hot: Serve immediately while they are hot.

*SERVING SUGGESTION

These egg rolls are delicious served with fresh lettuce, herbs (mint, cilantro), and a side of Nước Chấm (Vietnamese dipping sauce).

Vietnamese Dipping Sauce

(Nước Chấm) with a Scotch Bonnet Twist

Yields: Approx. 1.5 cups

Prep time: 10 minutes

INGREDIENTS

• 1/2 cup warm water

• 1/4 cup sugar (granulated)

• 1/2 cup fish sauce (use a high-quality brand like Red Boat, Three Crabs, or Viet Huong)

• 1/4 cup fresh lime juice (about 2 limes)

• 2-3 cloves garlic, minced very finely2

• Fresh Thai Chilis or if you don’t have that on hand use West Indies Peppa Sauce - WIPS Red Scotch Bonnet Pepper Sauce https://www.amazon.com/dp/B0DB6KWLGJ

• Optional: 2 tablespoons shredded carrot for garnish

INSTRUCTIONS

1. Dissolve the Sugar: In a medium-sized bowl, combine the warm water and sugar. Stir until the sugar is completely dissolved. Using warm water is the secret to a smooth sauce with no grainy sugar.

2. Add Base Flavors: Once the sugar water has cooled, stir in the fish sauce and the lime juice.

3. Add Aromatics: Add the minced garlic and the optional shredded carrots.

4. Add the Heat (The WIPS): This is the most important step. Start by adding just 1/2 teaspoon of the WIPS Red Scotch Bonnet sauce. Stir it in completely and taste the sauce.

5. Balance the Sauce: Now, adjust the flavor to your personal preference. Need more heat? Add more WIPS sauce, 1/4 teaspoon at a time. Not salty/savory enough? Add a splash more fish sauce.

6. Serve: Let the sauce sit for about 15-20 minutes for the garlic flavor to meld. Serve alongside your hot, crispy egg rolls.

SauceDipping

Vietor Huong) Red

Anecdote:

You won't find it on a typical Thanksgiving table. Growing up in a Vietnamese-American home, we always found ways to blend our cultures. Thanksgiving was no exception. Alongside the turkey and stuffing, we always had a platter of Cha Giò (Vietnamese Egg Rolls). They were, and still are, a family favorite.

My mom was incredibly resourceful. Living in Arkansas where my stepdad is a bug hunter, she sometimes made them with deer meat, but the classic recipe we all loved most was with ground pork.

Now, as an adult, I'm building new traditions with my husband. We started our own hot sauce company, West Indies Peppa Sauce (WIPS), and we love finding new ways to incorporate it into the foods we cook.

It turns out that the fruity, fiery kick of our WIPS Red Scotch Bonnet sauce is an incredible pairing with the traditional NÚÖc Cham (dipping sauce). It adds a new layer to this beloved dish, connecting my Vietnamese heritage with the new traditions my husband and I are creating together.

Corn Souffle

Courtney Nguyen

INGREDIENTS:

• 1 stick of butter (unsalted), melted

• 1,16oz. can of cream of corn (undrained)

• 1,16oz. regular corn (undrained)

• 1 cup of sour cream 2 beaten eggs

• 1 Box of Jiffy Corn bread

INSTRUCTIONS:

1. Beat all ingredients by hands

2. Pour into ramekin dishes, about half way full

3. Bake at 350 degrees for 1 hour

4. Let cool, serve and enjoy!

Creamed Corn (Burns Family)

INGREDIENTS:

John Burns

Strategic Account Executive USA

• 20 ounces corn kernels (thawed)

• 1 cup heavy cream

• 1 teaspoon salt, or to taste

• 2 tablespoons granulated sugar

• 1/4 teaspoon freshly ground black pepper, or to taste

• 2 tablespoons butter

• 1/2 cup whole milk

• 2 tablespoons all-purpose flour

• - 1/4 cup freshly grated Parmesan cheese, or more to taste

INSTRUCTIONS

- Gather all ingredients.

- Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.

- Meanwhile, whisk milk and flour together in a small bowl until smooth.

- Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.

- Remove from heat and stir in Parmesan cheese until melted. Serve hot. melted. Serve hot.

Anecdote:

My wife, Alicia's, grandmother in Alabama would make this with fresh corn from her garden that she would freeze for the year. She would make this dish with every holiday and we have continued the tradition on major holidays.

Baked Macaroni

Charles Samet

Technical Customer Success Manager

USA

INGREDIENTS:

• 2 cups uncooked elbow macaroni

• 1/2 cup butter

• 2 tablespoons flour

• 1 1/2 cups milk

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 2 cups shredded cheddar cheese

• Paprika

INSTRUCTIONS

1) Prepare macaroni according to the package directions

2) While macaroni is cooking, melt the butter. Add flour and cook, STIRRING CONSTANTLY, for 2 minutes. Do not brown.

3) Stir in milk, salt, and pepper. Cook until smooth and thickened.

** This is important!! If it's not thickening up, trying increasing the heat a bit. It should be nice and creamy when done.

4) When macaroni is done cooking, drain and run under cold water to rinse

5) Combine the macaroni with the white cause and 1 cup of shredded cheese in a 2-quart casserole. Top with the other cup of cheese, and sprinkle with paprika.

6) Cook, covered with foil, in the oven at 325º for 30 min.

Anecdote:

My mom made this often growing up, especially on holidays. It was a staple in our house.

Fast forward 30+ years, and my family asks me to make this often. I get asked to bring it to family gatherings, parties, you name it. My younger daughter (28) makes it all the time now as well, and her in-laws are always raving about it.

Her funny story about the recipe - her mother-in-law has tried to make it and always messes up the roux (step 3). She swears my daughter isn't giving her the full recipe, or that "she actually has her dad (me) make it for her" HAH!!

I've double and even tripled the recipe on many occasions because it's guaranteed folks are coming back for seconds. When my girls were young, they always referred to this as "grandma's macaroni", but now that they're grown, they call it "Dad's macaroni". I'm sure everyone wishes I made it even more often than I do now, but if we ate it every week, it wouldn't be special!! Right?

Curried Corn

Jaimie Dunnick Senior Marketing Manager USA

INGREDIENTS:

• 16-20 ounce bag of frozen corn

• 2 tablespoons of butter

• ½ diced or finely chopped green pepper (roughly 1/3 cup)

• ½ diced or finely chopped onion (roughly 1/3 cup)

• ¼ cup curry powder

• ½ cup sour cream

• Salt and pepper to taste

INSTRUCTIONS

1. Melt butter in large saucepan over medium-low heat

2. Add chopped onions and green peppers. Sauté for 5 minutes or until veggies are tender or onions appear translucent

3. Adjust temperature to low, add corn and curry powder to the pan, mix, cover and let simmer for 6-8 minutes, stirring often, until corn is hot and no longer frozen

4. Add sour cream, salt and pepper, stir until well coated

5. Heat until warm, stir often

6. Serve and enjoy

Anecdote:

This dish is pure nostalgia for our family. The aroma of the simmering curry instantly brings my husband back to childhood days spent cooking with his grandmother. It was his favorite dish, one she lovingly made for every family gathering, and it’s now a cherished tradition at our own table. When we make and enjoy this dish, it always sparks conversation about his grandmother, and allows us to carry the memory of her warmth and love forward.

Sausage Rounds

Patrick Mccue

SVP

USA

INGREDIENTS:

• 1 lb Hot Breakfast Sausage

• 1 lb Ground Turkey

• 1 Box Velveeta Cheese

• 1 loaf Pepperidge Farm Rye Rounds

• 2 Tablespoons Worcestershire Sauce

INSTRUCTIONS

Brown and Drain Sausage and Turkey

Add Worcestershire Sauce.

Chunk the velveeta and melt into the Sausage and Turkey on low heat. Once melted, spread about 1 large spoon full of the mix onto the rounds and place on cookie sheet. Cook the rounds at 350 degrees for about 20 minutes until browned.

Anecdote:

We only eat one big meal on Thanksgiving and we make these early in day as an appetizer. The recipe is from my Great Grandmother and we only make 2 times a year. Thanksgiving and Christmas Eve.

Chipotle Mac & Cheese

Jennifer Orosco HRBP

INGREDIENTS:

• For the Bread Crumb Topping

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 large cloves garlic, finely chopped

• 2 cups coarse fresh bread crumbs

• 1/4 teaspoon salt (or to taste)

•

• For the Macaroni and Cheese

• 1 pound macaroni (or other short pasta shape)

• 1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

1 tablespoon dry mustard 2 pounds extra-sharp white Cheddar,

2 to 3 tablespoons chopped chipotle chiles in adobo (adjust to your spice

• Salt to taste

INSTRUCTIONS

Crispy Garlic Topping

In a heavy skillet, combine the 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter melts and the foam subsides.

Add the garlic and bread crumbs. Cook, stirring frequently, until the crumbs are golden brown and crispy.

Transfer the topping to a plate lined with paper towels to drain excess oil. Season immediately with salt & set aside.

Prepare the Macaroni and White Sauce

Preheat your oven to 350°F (175°C). Chop the chiles. Cook the macaroni in a large pot of boiling, well-salted water (water should taste like the sea)

until it is al dente. Drain the pasta in a colander and transfer it to a large mixing bowl. In a 3- to 4-quart saucepan, melt the 1/2 cup of butter over moderate heat. Whisk in the flour and cook for 1 minute, whisking constantly to form a smooth roux.

Very gradually whisk (at first) in the milk, cream, and dry mustard. Bring the mixture to a simmer, whisking occasionally, and continue to cook for about 3 minutes until the sauce has thickened slightly.

Assemble and Bake

Pour the white sauce over the cooked macaroni. Add the grated cheddar cheese and stir until the cheese is completely melted and the pasta is evenly coated. Season with salt to taste.

Divide the mac and cheese mixture: Scoop half of the mixture into one 1 1/2-quart shallow casserole dish.

Stir the chopped chipotles into the remaining macaroni mixture. Spoon this spicy portion into a second 1 1/2-quart shallow casserole dish.

Sprinkle both casseroles generously with the reserved Crispy Garlic Topping.

Bake in the center of the preheated oven for 30 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden.

I've been making this dish at every Thanksgiving for about 15 years. A friend shared it with me -- and said that they got it from a magazine, and it has been a tried and true recipe that people always ask for on the Thanksgiving table. I usually make a double-batch and bake some in muffin tins for people to take with them as a to-go package when I send people home at the end of the night.

Anecdote:

Aunt Charlene's Famous Turkey Stuffing

INGREDIENTS:

• 16 oz of chicken broth

• 1 loaf of White Bread

• 1 egg

• 1 stalk of celery

• 1 chopped white onion

• Pinch of sugar

Crystal Schulze

Enterprise Account Executive USA

Anecdote:

• Salt and pepper to taste

• Gravy

INSTRUCTIONS

Chicken Broth - 16oz

1 Loaf of White Bread - set it out overnight exposing it to the air - flip in the middle of night (or don't lol) but it helps to flip it! Once dried; tear it into pieces.

Add 1 egg to the bread and mix in. Celery and onions - 1 stalk of celery and one white onion chopped. Mix in with the bread. Add a little sugar, salt and pepper to desired taste. Pour your favorite gravy over top when or extra flavor, mix in some turkey!

Aunt Charlene is my husband's aunt and she has over 50 grandchildren! She is the matriarch of the family and never gives away her secret family recipes. Over drinks one Thanksgiving, I was able to get it out of her and did my best to recreate this recipe as she doesn't measure anything. I hope you enjoy it as much as our big family loves it!

Sweet Potato Casserole with Pecan Topping

INGREDIENTS:

Anecdote:

Mary Morgan

Revenue

Operations

• For the Sweet Potatoes:

• 3 pounds medium sweet potatoes

• 1 1/2 cups sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 1/4 cup evaporated milk

• 1/4 cup unsalted butter (melted)

• For the Topping:

• 1 cup firmly packed light brown sugar

• 1/3 cup all-purpose flour

• 1/4 teaspoon salt

• 1/3 cup unsalted butter (melted)

• 3/4 cup coarsely chopped pecans

I was born in New Orleans and this is a Thanksgiving classic. We enjoy this dish every year.

INSTRUCTIONS

1. Preheat the oven to 350°. Grease a 1 1/2-quart casserole dish.

2. Peel and slice the potatoes, place them in a medium saucepan, and just cover them with water. Bring to a boil, reduce to a simmer, and cook uncovered for 15 to 20 minutes or until fork-tender.

3. Drain the potatoes and allow them to remain in the colander until most of the steam subsides. (This allows excess moisture to evaporate so the casserole won't be too liquidy.) Pour the potatoes back into the pot or into a large mixing bowl. Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter, and mix very well. Pour the sweet potato mixture into the baking dish.

4. Make the streusel topping by combining the brown sugar, flour, salt, butter, and pecans in a medium bowl. Spoon the mixture over the potatoes. Bake for 35 to 45 minutes.

Assemble everything up to the topping and pop it in the fridge for up to 24 hours. When you’re ready to bake, just add the topping and slide it into the oven.

Oyster Dressing

Christine Burke Sales Director, Strat Central USA

INGREDIENTS:

• 1 pint (2 cups) fresh oysters, shucked with liquid reserved

• 1 loaf (about 8 cups) day-old white sandwich bread or country loaf, cubed

• 1 stick (½ cup) unsalted butter

• 1 medium onion, finely chopped

• 2 celery ribs, finely chopped

• 2 Tbsp fresh parsley, chopped

INSTRUCTIONS

Preheat Oven:

Heat oven to 350°F. Grease a 9x13-inch baking dish with butter.

Prepare Bread:

Spread bread cubes on a baking sheet and toast lightly for about 10 minutes, or let them sit out overnight to dry.

Sauté Vegetables:

Melt butter in a large skillet over medium heat. Add onion and celery; cook until soft but not browned (about 6–8 minutes). Stir in parsley and seasonings.

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp poultry seasoning (optional but traditional)

• ¼ tsp ground nutmeg

• 1 cup chicken stock (plus more as needed)

• 2 eggs, lightly beaten

• A squeeze of lemon juice (optional, brightens flavor)

Combine Mixture:

In a large bowl, combine toasted bread cubes and the sautéed vegetables. Add the oysters and their liquor, chicken stock, and beaten eggs. Mix gently — the oysters should remain whole. Adjust moisture so the mixture is damp but not soggy.

Bake:

Spoon into the buttered dish and bake uncovered for 35–40 minutes, until golden brown and set in the middle.

Serve:

Serve hot, with a drizzle of melted butter or a squeeze of lemon. If using large oysters, slice them in half so they distribute evenly through the dressing.

Anecdote:

My grandfather passed down his oyster dressing recipe to my father (his son-in-law), and it’s become a cherished family tradition.

Smoked Spatchcocked Turkey

INGREDIENTS:

Josh Frenette Account Based Marketing Manager USA

• 1 whole turkey (12-14 pounds)

• 1/4 cup olive oil

• 1/4 cup kosher salt

• 1/4 cup brown sugar

• 2 tbsp black pepper

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp cayenne pepper (optional, for heat)

• Fresh herbs (rosemary, thyme, sage)

• Apple or cherry wood chips (for smoking)

INSTRUCTIONS

Prepare the brine (optional, but recommended):

Mix 1/2 cup salt, 1/2 cup sugar, and enough water to submerge the turkey. Brine the turkey in the refrigerator for 12-24 hours for extra flavor and moisture.

Season the Turkey:

Rinse the turkey and pat dry. Rub olive oil all over the turkey. Mix the dry spices and herbs, then generously season the turkey inside and out.

Preheat Smoker:

Prepare your smoker to 225°F (107°C). Add wood chips for smoke.

Smoke the Turkey:

Place the turkey on the smoker grates breast side up. Smoke for about 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Rest and Serve:

Let the turkey rest for at least 20 minutes before carving.

Caveat for Those Without a Smoker

If you don’t have a smoker, you can use your oven to mimic the smoking process:

Oven Method:

Preheat your oven to 250°F (120°C). Use a roasting pan with a rack and a small amount of soaked wood chips in aluminum foil to create a smoky flavor. Cover loosely with foil and cook until the internal temperature is 165°F (74°C). For added smoky flavor, you can also add a smoked sea salt or smoked paprika to the seasoning.

Anecdote:

For decades, the Frenette family Thanksgiving was ruled by one sacred (and slightly suspicious) tradition: the turkey bag. Every year my dad would slide that poor bird into its plastic sauna, cinch it shut, and proudly announce, “This is how you keep it moist!” Spoiler alert: it wasn’t. The turkey came out looking like it had just finished a 90-minute hot yoga class—rubbery, shiny, and somehow both dry and wet at the same time.

One year, I decided enough was enough. I declared a friendly family coup and showed up with a smoked, spatchcocked turkey. My dad raised an eyebrow, clearly skeptical that anything cooked outside a bag could possibly work. But the moment that smoky, golden bird hit the table, the house went silent. One bite later, and you could practically hear the turkey bag crinkle in defeat.

That day marked the end of the Bag Dynasty. The smoker became the new Thanksgiving hero, and the turkey bag was quietly exiled to the back of a drawer—some say it still rustles softly, plotting its comeback. But as far as the Frenettes are concerned, the throne belongs forever to the smoked spatchcock.

Duck. Not Turkey.

INGREDIENTS:

• A whole duck

• Kosher salt

James Van Strander

Senior Corporate Counsel

USA

• A smoker or charcoal grill

• Kosher salt (½ tsp per pound)

• 4 oz of smoking wood (pecan works best)

INSTRUCTIONS

You can stuff the cavity of the duck with half oranges and two sprigs of rosemary if you want to be fancy. The night before, cover it in kosher salt (roughly 1/2 tsp per pound) and wrap it tightly in foil or plastic wrap and refrigerate.

The next day, brush off any visible salt. Set your smoker to 225 degrees Fahrenheit and put it directly on the grates. If you don't have a smoker, a charcoal grill works provided it's large enough to position the duck so that it's not directly over the coals.

For added flavor, add about 4 oz of smoking wood (pecan works best). Use an instant-read meat probe and take it off once the breast reaches 160 degrees. You can put it under the broiler for 5 mins to crisp up the skin if you want. Carve and serve hot. Total cook time should be about 3 hours.

Anecdote:

I don't like turkey. Nobody actually likes turkey. I know what you're thinking: it's tradition, right? Wrong. Thanksgiving dinner was traditionally a goose, which is somehow even worse than turkey, so there's both precedent and room for improvement. Instead of dragging a dried-out trash bird out of the oven, smoke a delicious duck and never look back. Most grocery stores will have a few ducks stashed away in a meat freezer or, if you are lucky enough to live near a butcher, consult them. Pair it with a nice pinot

Desi Thanksgiving Turkey

INGREDIENTS:

For the Turkey

Hussain Dhanani

Sales Comp Analyst

USA

• Water (for washing)

• For the Marinade

• ½ cup yogurt

• Salt (to taste)

• 4 tablespoons ginger garlic paste

• Stuffing mix (any of your choice) 2–3 potatoes (boiled and mashed)

Optional

• Baking bag (for roasting)

• 1 whole turkey (defrosted if frozen; skin removed)

• Optional: additional spices for flavor

• Oil or butter (optional, if you want a crisper finish)

• 2 tablespoons tandoori masala (e.g., Shan Tandoori Masala)

• Red crushed chili (to taste, based on turkey’s weight and spice preference)

INSTRUCTIONS

1. Defrosting & Prep

Defrost the turkey for 20–24 hours if frozen.

Take off the skin and wash.

Poke the turkey all over with a small knife so the spices can go in.

2. Marinade

½ cup yogurt

4 tablespoons ginger garlic paste

Add salt and red crushed chili according to the turkey’s weight and your taste.

Add 2 tablespoons of tandoori masala (such as Shan Tandoori Masala from an Indian grocery).

Mix everything to make a paste.

Marinate the turkey thoroughly — spread the paste all over and a little inside as well.

Keep in the fridge overnight.

3. Stuffing

Use any stuffing of your choice.

Boil 2–3 potatoes, mash, and mix with the stuffing. (Add extra spices if you like.)

4. Cooking Instructions:

Fill the turkey’s cavity with the stuffing.

Place the turkey in a baking bag.

Preheat the oven to 250–300°F.

Put the tray in the oven and bake for 4–5 hours.

Anecdote:

My moms Desi "Indo-Pak" recipe for Turkey after she moved to the US and wanted to cook a Turkey for family and friends.

Ghormeh Sabzi

Omer Vigder AI-Analyst

Israel

INGREDIENTS:

• 500 g (1 lb) beef or lamb, cut into small cubes

• (or use mushrooms/lentils for a vegetarian version)

• 1 large onion, finely chopped

• 2 cups chopped fresh parsley

• 1 ½ cups chopped cilantro

• 1 cup chopped green onions (use both white and green parts)

• 2 tablespoons dried fenugreek leaves (shambalileh) — optional but authentic

• 1 cup red kidney beans (soaked overnight or use canned)

• 3–4 dried Persian limes (limoo amani) — poke a few holes with a fork

• ½ teaspoon turmeric

• Salt and black pepper, to taste

• 3 tablespoons oil (vegetable or olive)

• 4–5 cups water (or broth)

INSTRUCTIONS

Brown the meat:

In a large pot, heat 1 tablespoon of oil over medium heat

Add the chopped onion and sauté until golden. Add turmeric, then the meat, and cook until browned on all sides.

When my grandparents immigrated from Iran, they were unfamiliar with the local food, and decided to prepare traditional food that they did know. When the neighbors saw it, they wanted to taste it, and since then, every Tuesday, my grandmother has prepared huge pots of the food and distributed it to the residents of the neighborhood.

Succulent Turkey With Herbs and Citrus

Jon Case BDR

Jon Case BDR USA

INGREDIENTS:

• 1 Turkey

• Half a head of garlic

• 2 ½ sticks of butter

• Rosemary

• Thyme

• Oregano

• Sage

• ½-1 tsp of vinegar

• Salt & pepper

• ½-1 tsp of vinegar

• Sweet & smokey paprika

• Salt & pepper

• 1 Orange

• Sweet & smokey paprika

• Turkey stock

• 1 Orange

• Turkey stock

Anecdote:

I've hosted a "Friends-Giving" for years. I had two conditions for hosting. 1) I make the turkey, stuffing, gravy, and apple crisp. 2) I pick the wine for the night (usually Pinot Noir or Granache for Red and Txakolina or dry riesling - 11.5% above or higher and you'll be very excited) for white)

Each year, everyone tells me they really only come for the turkey and the wine. But they appreciate everything else that I do too.

I've shared this recipe with family, friends, and other colleagues from the past and each year they've declared it's their new recipe moving forward. I'm excited to share it with the Armis collective.

INSTRUCTIONS

Step 1:

- Procure Turkey & Thaw (Recommend slowly thawing in the fridge, or in a water bath)

Step 2:

- Make a garlic herb butter

--> Cut full cluster of garlic in half (Try to remove as much of the loose "paper" off the cluster as possible) // Lay a piece of butter over each half and wrap each one in aluminum foil or ramekin // Bake in oven for 45min

--> Melt at lest 1, ideally 2, sticks of butter and add rosemary, thyme, oregano, and sage (measure based on preferred aromatic herb)

---> Mash the roasted garlic and add it to the herb butter

----> Add 1/2 teaspoon - 1 teaspoon of vinegar to butter

Step 3A:

- Work the the compound butter under the skin of the turkey and once the butter has been fully spread throughout under the skin apply the rest to the top of the skin

- Apply Salt/Pepper/SWEET / SMOKEY paprika mixture to the skin

Step 3B:

- Place in fridge for 24 - 36 hours before roasting

Step 1 - 3: Take place 24+ hours before pre-heating the oven --- VERY important

Step 4:

- Cut an orange, or two, into large slices // Place 3 - 5 slices in the turkey cavity // The remaining slices, place under the turkey in the roasting pan

Step 5:

- Add 2 - 4 cups of turkey stock into the roasting pan

Step 6:

- Roast Turkey at instructed temperature (see instructions that come with turkey), roughly 13 minutes/pound

--> Roast covered until the turkey's temp is 130 degrees

---> Remove lid/cover and finish roasting until temp of turkey is 160 degrees

----> Last two minutes of roasting (IF SKIN ISN'T BROWNED) put the oven to "Broil" and check every 30 seconds to make sure you don't burn the turkey.

-----> Rest Turkey for 2 minutes per pound (I suggest resting it covered)

OPTIONAL

Save drippings for gravy

- Make a rou (butter and flower slowly cooked together until you've got a thickening agent)

- Add the rou to the drippings (Fat Removed) and whisk until thickened. Heat will help with thickening.

Abuleas Pernil

INGREDIENTS:

Christian Glayzer

Business Development Representative

Christian Glayzer

USA

Business Development Representative

USA

• 1 bone-in pork shoulder (about 6–8 lbs)

INGREDIENTS:

• ½ cup sofrito (The Goya Jar Red and Green I use both or substitute for sofrito bullion about 2 tbsp)

• 1 bone-in pork shoulder (about 6–8 lbs)

• 6 cloves garlic, crushed

• 1 tbsp oregano

• ½ cup sofrito (The Goya Jar Red and Green I use both or substitute for sofrito bullion about 2 tbsp)

• 1 tbsp adobo seasoning

• 6 cloves garlic, crushed

• 1 tsp black pepper

• 1 tbsp oregano

• 1 tsp salt

• 1 tbsp adobo seasoning

• 2 tbsp olive oil

• 1 tsp black pepper

• 1 tbsp vinegar and orange juice

• 1 tsp salt

• 2 tbsp olive oil

• 1 tbsp vinegar and orange juice

• For the Sofrito Rice and Beans:

• 2 cups white rice

• 1 can red kidney beans (or pink beans), drained

• For the Sofrito Rice and Beans:

• 3 tbsp sofrito

• 2 cups white rice

• 2 tbsp olive oil

• 1 can red kidney beans (or pink beans), drained

• ½ cup tomato sauce

• 3 tbsp sofrito

• 1 tsp sazón (optional for color and flavor)

• 2 tbsp olive oil

• Salt to taste

• ½ cup tomato sauce

• 1 tsp sazón (optional for color and flavor)

• Salt to taste

For the Plátano Maduro:

• 2 ripe plantains (almost black-skinned the softer the better, I slice mine about a quarter inch thick)

For the Plátano Maduro:

• Vegetable oil for frying

• 2 ripe plantains (almost black-skinned the softer the better, I slice mine about a quarter inch thick)

• Vegetable oil for frying

INSTRUCTIONS

For the Pork Shoulder

1. Rinse and pat dry pork shoulder. Make small cuts all over.

2. Blend garlic, oregano, salt, pepper, adobo, sazón, olive oil, and vinegar into a paste.

3. Rub marinade into every crevice and under the skin.

4. Marinate overnight (12+ hrs).

5. Roast at 350°F for 4–5 hrs (30–35 mins per lb). Cover loosely with foil.

6. Remove foil for the last hour to crisp skin. Raise heat to 425°F for 20 mins for crunchy cuero.

7. Rest 20 mins before slicing.

For the Rice and Beans:

1. Heat oil, add sofrito until fragrant (2–3 mins).

2. Stir in tomato sauce, sazón, adobo, and beans. Simmer 5 mins.

3. Add rice, water, and salt. Bring to boil.

4. When liquid reduces, lower heat and cover 20–25 mins.

5. Fluff and serve rich, garlicky, and smoky.

For the Plantains:

1. Peel and slice diagonally (½-inch).

2. Fry in medium-hot oil 2–3 mins per side until golden.

3. Drain on paper towels, sprinkle with salt if desired.

Serve all together for the perfect Puerto Rican feast — crispy pernil, sofrito rice & beans, and sweet maduros on the side. Buen provecho!

Anecdote:

My Grandma was the most selfless person. She would always be cooking and cleaning for myself and my brother and sisters. She truly held our family together while my father worked long days in the city as a NYC Police Officer, and my mother was a Registere Nurse in one of the busiest hospitals on long Island. This meal was always my favorite and would always ask her to make it as often as possible, not just for Thanksgiving.

My grandmother had used the same pots and pans to cook with from when she was living in Queens years and years ago, way before any of us were born. I am not sure of the story behind the recipe she used to cook this meal but she would always so it was made with love, and that was enough for me.

Beef Bourguignon

INGREDIENTS:

Gilad Werner Developer Israel

• 1 kg chuck beef, cut into large cubes

• 7–15 pearl onions

• 2–3 carrots, peeled and cut into large chunks

• Aromatics: thyme and bay leaves

• Other ingredients:

• 500 ml beef stock (homemade is best*)

• 2 tablespoons flour

• 30 g butter

• 3 tablespoons tomato paste

• 150 g bacon, cut into 1 cm pieces

Anecdote:

No special story, just a damn good recipe

• 1 bottle red wine (yes, it’s a lot—but totally worth it). I prefer a light-bodied one like Pinot Noir.

• 400 g mushrooms (Portobello & champignon, smaller is better), cut into bite-size pieces

INSTRUCTIONS

1. Combine all the marinade ingredients in an airtight container and refrigerate for about 24 hours.

2. Remove the beef and vegetables from the marinade and dry them thoroughly. Strain the wine and set it aside.

3. Generously salt the beef. For best results, let it rest for about 2 hours until it reaches room temperature.

4. Preheat the oven to 180 °C (or 160 °C for slower cooking). Use an oven-safe sauté or enameled cast-iron pan. Heat it on high heat on the stove. In a separate pan, warm the strained wine.

5. When the pan is hot, add a bit of cooking oil and sear the beef on all sides.

6. Remove the beef and sauté the bacon.

7. Set the bacon aside with the beef, then sauté the onions, followed by the mushrooms.

8. Set the mushrooms and onions aside separately (not with the beef). Add butter to the pan and sauté the carrots.

9. Add the tomato paste and cook for another minute, then stir in the flour.

10. Skim the strained wine and pour it into the pan with the carrots. Add the beef and bacon, then pour in the beef stock. Add more thyme and bay leaves if desired. If the liquid doesn’t reach the top of the meat, add a bit more water or stock until just covered.

11. Bring to a boil, then cover and transfer to the oven. Cook for 3 hours at 180 °C or 6 hours at 160 °C. For best results, place a sheet of baking paper over the stew before covering to retain moisture. After about 1.5 hours, add the onions and mushrooms. Check occasionally to make sure the liquid hasn’t reduced too much and top up if needed.

12. Serve over mashed potatoes. It’s even better after resting overnight. Homemade Beef Stock *

Roast about 2 kg of beef bones for 30 minutes in the oven (optional but recommended). Place them in a stockpot with ice-cold water (important!), add carrots, celery, and onions, and simmer until reduced and rich in flavor.

Citrus-Maple Glazed Salmon with Rosemary & Sea Salt

George Cater Named SLED AM USA

Fresh salmon fillets glazed with a tangy-sweet reduction of orange juice, maple syrup, Dijon mustard, and a hint of rosemary. Finished under the broiler to caramelize the top. It takes 20 minutes but looks like fine dining.

INGREDIENTS:

• 2 salmon fillets (6 oz each, skin-on)

• 2 tbsp pure maple syrup

• 1 tbsp Dijon mustard

• Juice of ½ orange

• Zest of ½ orange

• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)

• 1 tbsp olive oil

INSTRUCTIONS

Anecdote:

Learning to cook with little time, something a busy dad can do :)

Make the glaze: Whisk maple syrup, mustard, orange juice, zest, and rosemary.

Sear: Heat olive oil in a skillet over medium-high; sear salmon 2 min skin-side down. Brush & bake: Transfer to the pan, spoon glaze over the top, roast 8–10 min.

Broil 1 min until glaze bubbles and slightly darkens. Sprinkle sea salt & fresh pepper. Optional sides: roasted Brussels sprouts with balsamic, or wild rice with cranberries.

Sweet Cinnamon Shawarma Meatballs

INGREDIENTS:

Elon Dror

Software

Developer

Anecdote:

Software

Israel

Developer

• 500g ground shawarma meat (female)

• 1 onion, grated

• 500g ground shawarma meat (female)

• 1 onion, grated

• 1 potato, grated

• ¼ bunch cilantro, finely chopped

• 1 potato, grated

• 1 tsp salt

• ¼ bunch cilantro, finely chopped

• 1 tsp salt

• 1 tsp cumin

• ¼ tsp black pepper

• 1 tsp cumin

• ¼ tsp black pepper

INSTRUCTIONS

1. Mix meat with grated onion, potato, cilantro, spices, and oil until uniform.

2. In a wide pot, sauté the sliced onions in oil until lightly golden.

3. Add sugar and cinnamon, stir for 1 minute on low heat.

4. Add boiling water and bring to a boil.

3. Add sugar and cinnamon, stir for 1 minute on low heat.

4. Add boiling water and bring to a boil.

5. Form small/medium meatballs and place in the pot.

Add water to just cover.

5. Form small/medium meatballs and place in the pot.

Add water to just cover.

Traditional dish my mom makes for Shabbat. Goes

Traditional dish my mom

• ¼ tsp turmeric

• A little oil

• 2 onions, sliced

• A little oil

• 4 tbsp sugar

• 2 onions, sliced

• 1–2 tsp cinnamon

• 4 tbsp sugar

• 2 cups boiling water

• 1–2 tsp cinnamon

• 2 cups boiling water

6. Boil for 5 minutes, then lower to medium heat.

7. Cover and cook for 30–40 minutes, occasionally shaking the pot.

6. Boil for 5 minutes, then lower to medium heat.

7. Cover and cook for 30–40 minutes, occasionally shaking the pot.

Cozonac (Romanian Sweet Bread)

INGREDIENTS:

• 1 kg of flour

• 300 gr sugar

• 4 egg yolks

• A pinch of salt

• 250 ml oil

• 500 ml milk

• 50 gr dry yeast

INSTRUCTIONS

Social Media Manager

• 16-20 ounce bag of For the Dough

• Rum essence + vanilla essence

• A small ball of butter (walnut-sized)

• 4 tablespoons of sugar

• Rum essence + vanilla essence

• 200 gr of walnuts (ground/chopped)

• 1 egg yolk for brushing the cozonac

Prepare the Flour: Place the flour in a bowl and mix it with the dry yeast (which is not dissolved). Let it sit for 15 minutes.

Heat Liquids: Heat the milk, sugar, rum essence, and vanilla essence in a saucepan.

Mix Dough: Gradually add the warm liquid mixture and the egg yolks to the flour.

Knead: Knead the dough well, adding the oil gradually until the dough becomes elastic.

First Proofing: Let the dough rise for one hour (in a warm room).

Prepare Pans: Grease the baking pans with butter to prevent the dough from sticking

Prepare the Filling

Whip Egg Whites: Beat the egg whites until stiff peaks form, gradually adding the 3-4 tablespoons of sugar.

Add Flavor: Add the essences, cocoa powder, and the ground walnuts. Gently fold them in until combined.

Assemble and Bake

Shape: Roll out the dough and spread the filling mixture evenly over it.

Roll and Braid: Roll up the dough. Two rolls of dough are then braided together (or you can form a simple log/roll if preferred).

Second Proofing: Place the rolls in the prepared pans and let them rise for another 30 minutes.

Bake: Brush the cozonac with the remaining egg yolk and bake in the preheated oven - 180°C (Celsius)/ 350°F (Fahrenheit) - for 45 minutes.

Anecdote:

This is a recipe that my mother cherishes deeply. Over the years, she tried countless variations to bake for our family and her parents, usually around Christmas when we would visit them. It seemed that no recipe was quite perfect until she made this one. It was then that her father told her it was the best cozonac she had ever made.

A year later, her father passed away, but she continued to make this exact cozonac as a tribute to him, so that we may all keep him in our hearts and remember him every Christmas. **

While Thanksgiving is not traditionally celebrated in Romania, we certainly have our own beloved holiday traditions centered around gratitude, family, and feasting.

The centerpiece of almost every great Romanian celebration is Cozonac, this rich, sweet, rolled bread, often filled with walnuts and cocoa. This specific recipe is a staple for our biggest holidays, especially Christmas (Cr`aciun) and Easter (PaS˛e), and also often prepared for New Year's Eve and other special occasions.

Grasshopper Pie

Dan Geisler Sales Engineer USA

INGREDIENTS:

• 1 Ready crust chocolate pie crust (6 Zoz)

• 1 pkg (8 oz) Cream cheese softened

• 1 can (14 oz) Sweetened condensed milk

• 1 tub (8 oz) whipped topping thawed

• 16 Grasshopper cookies, coarsely crushed

• Green food coloring

INSTRUCTIONS

With mixer, beat cream cheese until fluffy

Gradually beat in sweetened condensed milk until smooth

Stir in green food coloring

Add crushed cookies (save a few for a topping)

Fold in whipped topping and pour into pie crust

Sprinkle remaining cookies on top

Chill at least 3 hours

Serve chilled, refrigerate left overs

Anecdote:

My kids have always been very picky eaters. They would not even try traditional pumpkin pie because of the way it looked. So we found a pie recipe that they tried and loved. This minty treat has become a staple and we now make more of these than any other type of pie. And as an added bonus, the kids love experimenting with the food coloring to make all kinds of shades. My favorite so far has been the bright blue pie!

S'more Brownies

Emmie Nguyen Senior Manager, Revenue Accounting

USA

INGREDIENTS:

• Boxed brownies

• 1 bag marshmallow

• 1 tsp butter

• 1 Cup Chocolate Chips

• 1 Cup Peanut Butter (optional)

• 1.5 Cups rice krispies cereal

INSTRUCTIONS

1. Buy any boxed brownies and bake according to instructions, MINUS 3 minutes.

2. Take brownies out of oven and spread marshmallows on top. (I find that the mini marshmallows work best)

3. Put back in oven for additional 3 minutes (to melt the marshmallows)

4. On stovetop: Melt together: 1 tsp butter, 1 cup peanut butter, 1 cup chocolate chips. (You can take out the peanut butter if you're allergic to peanuts)

5. Once melted, turn off fire and mix in 1.5 cups rice krispies cereal

6. Immediately pour mixture on top of marshmallows and spread out evenly

7. Chill and enjoy

Anecdote:

I used to do dessert tables for events (birthday parties, weddings, etc) and this was one of my top selling items. Even though it's not a traditional Thanksgiving dessert, it's a hit and it's always requested for our Thanksgiving dinner every year.

Granny’s Thank You Hot Toddy

INGREDIENTS:

• 1 gallon of Apple Cider

• 3 Tablespoons of Caramel

• 1 shot per glass of Vodka or Caramel flavored vodka (optional - adults only)

• 1 Cinnamon stick (optional)

INSTRUCTIONS

Heat apple cider and caramel in a pot, or crockpot. You could also do individual servings by adding the cider and caramel in a mug and put it in the microwave, however, you miss out on the delicious apple cider caramel scent. Serve warm. Add a shot of vodka and cinnamon stick to the mug. Add more caramel or vodka to taste! Enjoy!

This is a great treat for everyone to enjoy both kids and adults.

Anecdote:

So my brother heated up some apple cider, poured it in a mug, added some caramel and vodka. Granny said,”Oooh, that’s good. That’s what I needed. Thank you for the Hot Toddy” and that is how our traditional after (or before) Thanksgiving meal of Granny’s Thank You Hot Toddy became a tradition.

One Thanksgiving, when my granny was about 79 and we were eating fresh apples with caramel dip. She turned to my older brother who was not quite 21 yet and said, “You know this would be really good as a hot toddy.” So my brother heated up some apple cider, poured it in a mug, added some caramel and vodka. Granny said,”Oooh, that’s good. That’s what I needed. Thank you for the Hot Toddy” and that is how our traditional after (or before) Thanksgiving meal of Granny’s Thank You Hot Toddy became a tradition.

Ken Elkern

Pumpkin Pie Bars

INGREDIENTS:

• Crust

Nicole Mallon Global Sales Enablement Specialist USA

• 1 Package Biscoff Cookies

• 7 tbsp melted Butter

• ¼ C Coconut Sugar

• 1 pinch Salt

• Filling

• 1 15oz can of Pumpkin

• 2 eggs

• 2/3 C Coconut Cream (from can)

• 2/3 C Coconut Sugar

• 2 tbsp Cornstarch

• 2 tbsp Pumpkin Pie Spice

• 1 pinch Salt

Anecdote:

I love a good pumpkin pie and I love a bar! I combined the two!

INSTRUCTIONS

1. Preheat the oven to 350º. Grease 8x8 baking dish with nonstick spray and parchment paper.

2. In a food processor, blend Biscoff cookies until small crumbs. Add in butter, coconut sugar, and salt and blend until combined.

3. Press into the bottom of the baking dish, patting down firmly. Bake for 8 minutes and let cool.

4. In a stand mixer, add all filling ingredients. Whisk until combined. Make sure there are no cornstarch chunks!

5. Pour filling over cooled crust. Bake for 40-45 minutes, or until it’s no longer jiggly in the middle. Let cool on the counter for a few hours, then transfer to the fridge to cool for at least 4 hours before cutting into. Top with whipped cream.

The BEST Apple Pie

INGREDIENTS:

Rachel Belsky

Technical Writer

Israel

• 1 double-pie crust (homemade only!).

• 2 ¼ lbs Granny Smith apples (about 6-7 apples, yielding ~7 cups thinly sliced).

• 1½ teaspoons cinnamon.

• 8 tablespoons (½ cup) unsalted butter.

• 3 tablespoons all-purpose flour.

• ¼ cup water.

• 1 cup granulated sugar.

• 1 egg + 1 Tbsp water (for egg wash).

• 1 shot per glass of Vodka or Caramel flavored vodka (optional - adults only)

• 1 Cinnamon stick (optional)

INSTRUCTIONS

Prepare the double pie crust as per your crust recipe and chill. Preheat the oven to 425 °F (≈220 °C).

2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and simmer for 1 minute, whisking constantly.

3. Whisk in the water and sugar, bring to a boil, then reduce heat and simmer for ~3 minutes, whisking frequently. Remove from heat.

4. Peel, core and thinly slice the apples (~¼-inch thick). Place in a large bowl. Sprinkle the cinnamon over them and toss to combine.

5. Pour the sauce over the apple slices, stirring to coat evenly.

6. Roll out the bottom crust to ~12 inches diameter and transfer into a 9-inch deep pie dish. Pour the apple mixture into the crust, mounding slightly in the center, being careful not to get filling on the edges (which may make sealing harder).

7. Roll out the second crust to ~11 inches and cut into ~10 even strips. Arrange half the strips over the apple filling, then weave in the remaining strips to make a lattice top.

8. Beat the egg with 1 Tbsp water and brush over the crust for a golden, shiny finish.

9. Bake in the center of the preheated oven at 425 °F for 15 minutes, then reduce the heat to 350 °F (≈ 175 °C) and continue baking for another 45 minutes, or until the juices are bubbling through the lattice for at least 5 minutes.

10. Let the pie rest at room temperature for at least 1 hour before slicing (this helps the juices set).

Tips & Notes:

• Place a sheet of foil on the rack below the pie to catch any drips.

• Use crisp tart apples (Granny Smith are recommended) for best texture and to prevent sogginess; you may use a mix of apples.

• If crust edges brown too quickly, cover the edges with foil or a pie shield.

• After baking, allow time for the filling to settle before slicing; this helps cleaner slices.

Anecdote:

This apple pie is more than a dessert — it’s the smell of my childhood home at 620 Weadley Road in Wayne, Pennsylvania, the only house I knew growing up. It’s cinnamon in the air, flour on every surface, and my dad in an apron, hands covered in dough and sugar, completely focused and full of passion. When I was little, my dad signed up for a night-school pie-making course — mostly just to get out of the house — but it lit something up in him. Overnight, our kitchen became a pie workshop. He’d bake apple pies whenever the mood struck. The mixer would hum, apples were peeled and sliced into perfect little piles, and the whole house filled with cinnamon, sugar, and vanilla. And because it was the 90s, there was always Crisco — sticky, oily, everywhere — being worked into flour by hand, the counters dusted white like fresh snow. My mom would be half laughing but mostly stressed and irritated about the mess. But the chaos was part of the magic. And there was one rule he never broke: you must make your own crust — you can’t buy one. A real baker knows the crust is the soul of the pie. Cold butter, flour, a little (or a lot of) Crisco, and love — that’s how it’s done. To this day, even when I make it with my mom for Thanksgiving in Tel Aviv, we still follow that rule. No shortcuts. No store-bought crusts. Ever.

(Though we’ve swapped the Crisco for butter.)

My dad doesn’t bake anymore, but he still sits at the table, waiting for that first warm slice. And every time we make it, the house fills with the same smell from my childhood — bubbling apples, cinnamon, vanilla — and for a moment, I’m right back in that kitchen in Pennsylvania. Everyone loves this pie. It always disappears by the end of the night — buttery crust, tender cinnamon apples, sweet, warm, comforting. But more than that, it makes people feel something — cozy, happy, connected. For me, this pie is the story of Crisco-and-flour chaos, laughter, warmth, and a father who loved baking apple pies — with a crust made from scratch, always.

Pudim de Leite (Brazilian flan)

INGREDIENTS:

• cups of sugar

Thayla Aguilera Deployment Project Manager USA

• 3 cans of condensed milk

• 3 cans of milk (you'll use the empty condensed milk can to measure this)

• 9 eggs

Anecdote:

The recipe that represents home for our family is mom's Pudim. Back in Brazil, she prepares it for every family gathering. My husband fell in love with it the first time he tried it. He asked for the recipe, mastered it and now he is the keeper of this tradition here at home. Every year, he makes it with the same care she does and it's loved by our American, Colombian and Brazilian relatives and friends. It instantly brings back memories of Brazil and being near my mom. More than just a recipe, it's a piece of love we share, passed from one generation to the next. Wherever we are, as long as we have a slice of Pudim, we're home.

INSTRUCTIONS

For the Caramel:

1. Melt all 4 cups of sugar on low heat.

2. Start stirring once the sugar begins to melt and continue until all the sugar is completely dissolved and has a dark brown color.

3. We usually prepare this dessert using an angel food cake pan. Carefully spread the hot caramel into your baking dish, ensuring it covers the bottom, side walls, and any inner walls if your mold has a hole in the center.

For the Pudim:

1. In a blender, combine 3 eggs, 1 can of condensed milk, and 1 can of regular milk (using the empty condensed milk can as your measure).

2. Blend until thoroughly mixed.

3. Pour this mixture into the caramel-covered mold.

4. Repeat steps 1-3 two more times, for a total of three layers.

Baking:

1. Once all the batter is in the mold, place the pudim mold inside another oven-safe container filled with water, for a water bath. The water should cover approximately 2 inches of the pudim mold.

2. Preheat your oven to 356°F.

3. Bake for about 1 hour and 15 minutes.

4. To check for doneness, insert a butter knife into the center of the pudim. If the knife comes out clean with no gooey residue, it's done. If not, bake for another 5 minutes and re-check.

5. Let it cool completely, then refrigerate for 4-6 hours (or overnight, which is what we usually do) before serving.

To Serve:

1. Warm the mold over low heat on the stove for approximately 10 minutes (keep a close eye on it). The caramel should start to loosen.

2. You'll know it's loose when you can gently shake the mold from side to side and see the pudim move.

3. Flip the pudim onto a plate or platter with a lip, as some caramel will spill. This part is always exciting!

Enjoy!

INGREDIENTS:

Yael Witow

Office

Israel

Office Manager

Manager

Brown Butter Pumpkin Chocolate Chip Cookies

• 1 cup packed dark brown sugar

• ⅓ cup browned butter

• 1 cup packed dark brown sugar

• 1 large egg yolk

• ⅓ cup browned butter

• 1 1/2 cups of all purpose flour

• 1 large egg yolk

• ½ tsp baking soda

• 1 1/2 cups of all purpose flour

• ¼ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¼ tsp baking powder

• ¼ tsp salt

• 1 tsp vanilla extract

• 2 ½ tsp cinnamon

• ¼ tsp nutmeg

• ⅓ cup of pumpkin puree, drained (should be left with ¼ cup)

• ⅓ cup chocolate chips (or more, to your preference)

Anecdote:

I put a twist on this recipe from one of my favorite food bloggers. I’ve been baking them for Friendsgiving every year for the last 4 years and they remind me of home :) They’re definitely a favorite between my friends and I know they will be for you too!

INSTRUCTIONS

First, brown the butter. Cut it into cubes and melt on low heat on the stove until it has a nutty aroma and you can see the color has changed to a caramel brown. Once that’s done, take it off the stovetop and transfer to a bowl to let it cool slightly.

First, brown the butter. Cut it into cubes and melt on low heat on the until it has a nutty aroma and you can see the color has changed to caramel brown. Once that’s done, take it off the stovetop and transfer bowl to let it cool slightly.

Use a cheesecloth or paper towel to drain the pumpkin and dry it out.

In a larger bowl, combine the dry pumpkin puree, brown sugar and browned butter, mix to combine. Then, add the vanilla and egg yolk and mix well.

In a larger bowl, combine the dry pumpkin puree, brown sugar and butter, mix to combine. Then, add the vanilla and egg yolk and mix well.

Add all of the dry ingredients to the wet ingredients and mix until just combined and no flour remains.

Fold in the chocolate chips.

Add all of the dry ingredients to the wet ingredients and mix until just combined and no flour remains.

Chill the dough for 30 minutes before baking (optional).

Warm up a glass of milk and enjoy!

Fold in the chocolate chips.

Preheat the oven to 350 degrees fahrenheit and line a baking tray with parchment paper.

Chill the dough for 30 minutes before baking (optional). Preheat the oven to 350 degrees fahrenheit and line a baking tray with parchment paper.

Use a 1 oz ice cream scooper to scoop out each cookie and place on the tray, leave 2 inches between each cookie.

Use a 1 oz ice cream scooper to scoop out each cookie and place on leave 2 inches between each cookie.

Bake for 8-10 minutes until the edges are golden and the middle is still soft. Add a little flaky salt on top for balance and let cool for 10 minutes before serving.

Bake for 8-10 minutes until the edges are golden and the middle is Add a flaky salt on top for balance and let cool for 10 minutes before serving.

Warm up a glass of milk and enjoy!

Armis Thanksgiving_Cookbook_2025_final

Thanksgiving Cookbook 2025

Cheesy Potatoes

Anecdote:

The Brussels Sprouts Your Kids Will Approve!

Anecdote:

Crispy Vietnamese Pork and Vegetable Egg Rolls

Vietnamese Dipping Sauce

INGREDIENTS

SauceDipping

Corn Souffle

Creamed Corn (Burns Family)

Baked Macaroni

Anecdote:

Curried Corn

Sausage Rounds

Chipotle Mac & Cheese

Aunt Charlene's Famous Turkey Stuffing

Anecdote:

Sweet Potato Casserole with Pecan Topping

INGREDIENTS:

Anecdote:

INSTRUCTIONS

Oyster Dressing

Anecdote:

Smoked Spatchcocked Turkey

Anecdote:

Anecdote:

Duck. Not Turkey.

Anecdote:

Desi Thanksgiving Turkey

Ghormeh Sabzi

Succulent Turkey With Herbs and Citrus

Succulent Turkey With Herbs and Citrus

INSTRUCTIONS

Abuleas Pernil

Abuleas Pernil

Anecdote:

Beef Bourguignon

INSTRUCTIONS

Citrus-Maple Glazed Salmon with Rosemary & Sea Salt

Anecdote:

Sweet Cinnamon Shawarma Meatballs

Sweet Cinnamon Shawarma Meatballs

Cozonac (Romanian Sweet Bread)

Anecdote:

Grasshopper Pie

Anecdote:

S'more Brownies

Anecdote:

Granny’s Thank You Hot Toddy

Pumpkin Pie Bars

INGREDIENTS:

INSTRUCTIONS

The BEST Apple Pie

INSTRUCTIONS

Anecdote:

Pudim de Leite (Brazilian flan)

INGREDIENTS:

Anecdote:

Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies

Anecdote:

Anecdote:

INSTRUCTIONS

Have a Happy and Delicious Thanksgiving!