Author: Sonja Overhiser

Pomegranate Mojito

This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it…

This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!

Pomegranate Mojito

When it comes to parties, we’re all about pitcher drinks—especially the Mojito pitcher. But what if it’s fall or winter? Enter the pomegranate mojito! I am not lying when I say this is Alex and my favorite mojito variation to date (out of almost 20!).

Take one sip and the sweet tart, minty flavor is unreal. The bright red color makes a huge statement and it’s so perfect for parties. Garnish it with those cute pomegranate arils for a total wow moment! We’re making this for both Thanksgiving and Christmas because we are obsessed.

Tips for making a pomegranate mojito

This pomegranate mojito is a spin on the classic mojito recipe, using pomegranate juice and done up as a pitcher! Pitcher style drinks are so easy for parties, and they’re faster to whip up than shaking the drink in a cocktail shaker. Here’s what you’ll need to keep in mind:

  • Allow 30 minutes to steep the mint syrup. For the pitcher drink, you’ll make a mint simple syrup by allowing mint to steep in a warm pot of sugar and water. It takes just minutes of hands on time.
  • Use 100% pomegranate juice. Using 100% pure juice makes the best sweet tart flavor.
  • Add soda water just before serving. This preserves the bubbles, which are best when they’re just poured. You can use soda water or club soda.
  • Garnish with pomegranate arils. They come pre-shelled in the refrigerated section of the grocery, but you can seed your own too (just be careful, it can be messy!). Here’s how to cut a pomegranate.

Make a single drink instead

Want to make a single drink instead of a pitcher? You can do that too. Simply make the mint simple syrup in advance, then the recipe below has the quantities for a single drink.

Storage and make ahead tips

If you’re making a pomegranate mojito for a party, you can make the mint syrup in advance. The flavor is best the fresher it is, but a batch lasts refrigerated for up to 1 month. We suggest making it 24 hours in advance for best flavor. Then mix up the pitcher right before serving.

Pomegranate Mojito in glass

Ways to serve a pomegranate mojito

This pomegranate mojito recipe is perfect as a fall cocktail, winter drink, Thanksgiving cocktail, Christmas cocktail, and more! You can serve it in a low ball glass, Collins glass, or hurricane glass. We hope you love it as much as we do: let us know in the comments.

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Pomegranate Mojito

Pomegranate Mojito
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This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Rest Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 drinks
  • Category: Drink
  • Method: No Cook
  • Cuisine: Cocktails
  • Diet: Vegan

Ingredients

  • ¾ cup loosely packed mint leaves, plus more for the garnish
  • ¾ cup water
  • ¾ cup granulated sugar
  • 1 cup lime juice (about 8 limes), plus 1 lime for the garnish
  • 2 cups white rum
  • 2 cups 100% pomegranate juice
  • ½ cup soda water or club soda

Instructions

  1. Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 30 minutes. Then strain it into a large pitcher. (Makes 1 cup simple syrup; make up to 1 week in advance.)
  2. Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in soda water just before serving.
  3. Single serving variation: In a glass, mix 1 oz lime juice, 1 oz mint syrup, 2 oz white rum, 2 oz pomegranate juice, and a splash of club soda.

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More mojito recipes

Try some of our favorite mojito recipes, from our Mojito Pitcher to a Strawberry Mojito, Coconut Mojito, Blueberry Mojito, Pineapple Mojito and more.

Thanksgiving Sangria

This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup,…

This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!

Thanksgiving sangria in glass

As two cocktail experts who are also obsessed with simple recipes, this recipe is pretty much a perfect fit for our holiday. Try Thanksgiving sangria, a fruity pitcher infused with cozy flavors that’s so simple to whip up for a crowd!

A signature drink can be tough for parties if you’re shaking up individual drinks in a cocktail shaker every time (we know from experience!). So we like to mix up a pitcher of sangria instead! For this recipe, Alex had the idea of infusing simple syrup with whole spices: cinnamon, cloves, and star anise—and it’s a stroke of genius. We’re hosting Thanksgiving this year and will be serving this as a signature drink: I know it will be a family favorite for years to come!

Tips for making Thanksgiving sangria

I studied in Madrid and have long loved the traditional Spanish way to make sangria: bold, wine-forward and not too sweet. This Thanksgiving sangria is made in the same style. Here are a few tips to keep in mind (or scroll down to the recipe):

  • The spiced simple syrup infuses lots of flavor. While you could make this drink with plain syrup, simmering this syrup with whole spices adds a flavor nuance that can’t be replicated. (Ground spices don’t work in a drink, as they sink to the bottom.)
  • Prepare the sangria at least 1 hour in advance. You’ll need to chill the sangria at least 1 hour to allow the flavors to meld, or up to 4 hours.
  • You can adjust sweetness to taste. This recipe is balanced and not too sweet. But if you prefer a sweeter sangria, you can add sweetener to taste. Either make a double batch of the spiced simple syrup or use plain simple syrup.
Thanksgiving Sangria in glass with fruit and spice garnish

Make ahead info

You can make Thanksgiving sangria up to 4 hours in advance. We don’t suggest storing for longer than that, since the fruit becomes soggy and discolored.

You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.

Dietary notes

This Thanksgiving sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Thanksgiving Sangria

Thanksgiving Sangria in glass with fruit and spice garnish
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This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8
  • Category: Drink
  • Method: No Cook
  • Cuisine: Cocktails
  • Diet: Vegan

Ingredients

For the spiced simple syrup (see Notes)

  • 3 cinnamon sticks
  • 2 whole cloves
  • 1 star anise
  • ¼ cup water
  • ⅓ cup sugar
  • 1 orange, juiced (about ⅓ cup juice)

For the sangria

  • 1 green apple, sliced
  • 1 red apple, sliced
  • 1 lemon, sliced
  • 750 ml bottle fruity, full-bodied red wine (we prefer a Crianza from the Rioja region of Spain)
  • ⅓ cup triple sec or Cointreau
  • For garnish: pomegranate arils, more chopped fruit, whole spices

Instructions

  1. In a small saucepan over medium low heat, toast the cinnamon sticks, cloves, and star anise for 3 minutes until fragrant. Reduce the heat to low. Add the water, sugar and fresh orange juice, and simmer for 3 minutes, stirring gently to dissolve the sugar.
  2. Strain the sugar mixture into a large pitcher. Stir in the wine and triple sec, adding the whole spices from the sugar mixture. Add the chopped fruit and stir. Refrigerate for 1 to 4 hours before serving. Taste, and adjust sweetness by adding additional simple syrup if desired (here’s how to make simple syrup).
  3. To serve, pour the sangria into ice-filled glasses, garnished with more sliced fruit, lemon wedges, and if desired, pomegranate arils and whole spices. 

Notes

If you prefer a very sweet sangria, consider making a double batch of the spiced syrup. Add half to the pitcher to start, then taste and add more to taste.

You can make Thanksgiving sangria up to 4 hours in advance, but longer storage makes the fruit become soggy and discolored. You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.

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25 Easy Thanksgiving Appetizers

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more. Want…

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

Easy Thanksgiving appetizers

Want some finger foods for munching on before the big meal? Try these Thanksgiving appetizers! There’s nothing more fun than anticipating the deliciousness that will ensue at the table. So here are some fall appetizer recipes to get the party started!

There’s everything from tried and true favorites like bake brie, to more unique ideas like pumpkin hummus and cranberry salsa. Either way, they’re built around the flavors of the season, like pumpkin, apple, fig, cranberry, and pear.

Our top Thanksgiving appetizers

Ultimate Cheese Board

At the top of our easy Thanksgiving appetizers…a festive cheese board! Cheese boards are our go-to for entertaining: they’re simple to put together, easy to customize for various diets, and look simply brilliant. Here’s an easy way to make a cheese board, with loads of cheese board ideas so you can build the spread of your dreams.

Cranberry Cream Cheese Dip

Need a simple appetizer to wow at parties? Try this easy cranberry cream cheese dip! The homemade sauce bursts with sweet and tart cranberries, orange juice, and if you’d like, a little jalapeno for a tang. Spoon it over cream cheese and it’s perfect for dipping crackers or even apple slices. It comes together in minutes with minimal effort. 

Baked Brie

There could not be an easier appetizer recipe than baked brie! Here’s what you need to know about making a melty, delicious pile of cheese. The toppings are versatile depending on your preferences, and you can make a beautiful platter with little effort. Try honey, cranberry sauce, apricot jam, or pomegranate seeds.

Step it up: Make a platter with sliced pears and apples, grapes, crackers, nuts, and more!

Caramel Apple Dip

You won’t believe this caramel apple dip recipe until you taste it! Stir just 4 ingredients into a glossy peanut butter caramel that’s vegan and gluten-free. It’s so simple and the best for parties!

Easy Cranberry Salsa

This cranberry salsa is a fun Thanksgiving appetizer that's all about the flavors of the season! Use fresh or frozen cranberries here, then whiz them up with jalapeño, lime and honey. Serve with pita chips or crusty bread!

Pumpkin Dip

Ready for the best, coziest Thanksgiving appetizer to hit your table? Try this easy Pumpkin Dip! It tastes like everything you love about the season: pumpkin, maple, cinnamon, ginger, and nutmeg. And it takes only 5 minutes to stir together. Serve with apple slices as a healthy appetizer idea.

Stuffed Mushrooms

Looking for a great healthy Thanksgiving appetizer recipe for entertaining? Try these simple stuffed mushrooms! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Cranberry Goat Cheese

A quick and easy Thanksgiving appetizer? Try Cranberry Goat Cheese! This festive spread is perfect for parties, pairing the flavors of cranberry, pistachio and fresh rosemary with the tangy cheese. Drizzle honey over the top before serving for a sweet pop. It’s fast to put together and ideal for snack tables, scooped up with crackers or crostini.

Spinach Artichoke Dip

Who doesn't love a great spinach artichoke dip? This tangy, creamy dip recipe is such a crowd pleaser that it might interfere with the conversation when you serve it (sorry!). Serve with pita chips or crostini.

Also try: Vegan Spinach Artichoke Dip

Pumpkin Hummus

Pumpkin hummus? Yes, and it’s surprisingly good: creamy, savory and with an undertone of autumnal goodness. This easy hummus recipe is quick to whip up: just 10 minutes in an food processor.

Fougasse Bread

Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this delicious and impressive flatbread at home. It's fluffy, savory, and flavored with Parmesan, rosemary, and flaky salt. It’s the perfect appetizer or side dish: everyone who’s tried it has raved—and then asked us for the recipe!

Ultimate Veggie Tray

Here are all our top veggie tray ideas for a next level party platter! These tasty dips and vegetables go beyond the ordinary carrots and celery to make a colorful, flavorful tray that will impress everyone. Try the veggies with favorites like dill dip, spicy hummus, and more.

Cheese Ball

Here’s a classic party appetizer everyone will crowd around: this easy Cheese Ball! This one gives us all the retro vibes, imagining a 1970’s style appetizer spread with shrimp cocktail and party franks. But some foods never go out of style, and this one still pops for parties. This recipe freshens up the classic with cheddar, green onion, Worcestershire, garlic powder and smoked paprika for a creamy, savory punch.

French Onion Dip

Looking for a fun, creamy dip that’s simple to whip up for guests? Try this homemade French Onion Dip recipe! Sure, you can easily grab a tub at the store. But making this classic dip at home takes it to a new level. The flavor is fresh, savory, rich and tangy: ideal for drowning salty potato chips or crunchy veggies. 

Spiced Nuts

Looking for a fun party snack everyone will love? This recipe gives a crunchy, candy-like coating to the exterior of nuts. They’re spiced with cinnamon, chili powder and bit of cayenne for an intriguing mix of sweet, savory and spicy. You won’t be able to resist taking another handful!

Sun Dried Tomato Pesto

Need a dip idea that doubles as a sandwich spread? This sun dried tomato pesto is bursting with so much zippy flavor, you’ll want to put it on everything! Dip it with with toasted or grilled bread or crackers, and it’s a burst of savory, sweet, tangy, and herby all at once. All you need are a handful of ingredients to whip up a batch. 

Sweet Potato Bread

Here’s a quick bread that’s begging to be part of your Thanksgiving appetizer spread: this Sweet Potato Bread! This alterative to pumpkin bread is even more fun than the classic, we think. Why? It’s incredibly moist and sweetly spiced, with cinnamon and a beautiful nuance from the sweet potato. This recipe makes a tall, fluffy loaf that looks impressive. (You can also whip it up as sweet potato muffins.)

Whipped Ricotta & Honey

Got 5 minutes? Then you can whip up this stunningly simple appetizer: Whipped Ricotta! The pairing of fluffy, savory cheese and gooey golden honey will have everyone licking their plates. It’s creamy, salty sweet perfection scooped up with some warm bread. It’s the ideal starter to get any meal rolling: and it couldn’t be easier to whip up.

Marinated Olives

This dish will make an olive lover out of anyone. Using the correct type of olives here results in smooth, rich flavor: not briny or overly salty. The garlic, lemon and herbs make a symphony of flavor! Every time we make these and set them out on the table, people go crazy for them.

Easy Deviled Eggs

These easy deviled eggs are totally classic and taste amazing. They’ve got a twist: Greek yogurt in the filling along with the mayo. Along with both yellow and Dijon mustard, it adds the perfect flavoring to these eggs without being overly rich! Garnish with dried dill or smoked paprika, or a mix of the two to make it festive. 

Cranberry Orange Bread

Looking for a sweet Thanksgiving appetizer? This his cranberry orange bread recipe is citrusy, moist, and studded with tangy berries! Drizzle this classic with a simple sweet glaze.

Easy Pinwheel Recipe

A good pinwheels recipe is classic in an appetizer spread! This recipe is full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They're easy to make ahead and look absolutely stunning on a platter.

Goat Cheese, Honey & Thyme Crostini

This Thanksgiving appetizer idea could not be easier: honestly, it’s more an idea than a recipe. Bake up some homemade crostini, top with goat cheese and honey, and you’ve got the most delicious sweet and savory taste treat. The flavor of soft goat cheese is so perfect in itself that you don’t need any other seasoning.

Shrimp Cocktail

What’s more classic than shrimp cocktail? This 1960’s appetizer might seem a little retro, but it’s a timeless recipe that truly never goes out of style! Why buy one of those sub-par trays from the grocery store when you can make an incredible version of shrimp cocktail at home? Homemade is always the best (in our opinion), and this recipe really shines.

Easy Stuffed Dates

Last up in our Thanksgiving appetizers: stuffed dates! These beauties are incredibly easy to make, and the flavor of this simple pairing is outrageous. There’s the sweet caramel chewiness of Medjool dates. Pair that with tangy, fluffy goat cheese, and the sweet-savory combo is out of this world. Or, stuff them with almond butter and top with chunky sea salt.

More Thanksgiving resources

Need help choosing recipes? We’ve got all the ideas for the big day. Here are a few more Thanksgiving recipes for whatever you need:

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20 Easy Thanksgiving Appetizers

Cheese Board
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5 from 1 review

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackers, crostini, baguette slices, sliced apples or pears, grapes, nuts, jam, etc.

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

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Easy Baked Brie

This baked brie recipe is one of the best easy appetizers around! Bake it in 15 minutes and add your…

This baked brie recipe is one of the best easy appetizers around! Bake it in 15 minutes and add your favorite toppings for a total crowd pleaser.

Baked Brie with crostini, figs and cranberries

Some people claim a recipe can be too easy. But I don’t know about you, but we’re always in need of simple ideas. Here’s one of our favorite entertaining tricks: this baked brie recipe! It could not be an easier appetizer recipe, more of an idea than a specific set of instructions. In all our years of cooking experience, this is one we endlessly riff on.

So here’s what you need to know about making a melty, delicious pile of brie. You can change up the toppings depending on your preferences, making it a versatile and beautiful platter with little effort!

How to bake brie

Making baked brie is so easy, you barely need a recipe. But we’re of the mindset that there’s nothing too simple to jot down as an idea for cooking inspiration. (We even wrote a whole book about simple recipes.) You can scroll down to the recipe below for the full details, or just memorize this easy formula for how to bake brie:

  • Preheat the oven to 375°F.
  • Place the brie on a baking sheet or dish.
  • Bake for 15 minutes! To test whether it’s done, touch your finger in the middle of the brie. It should feel like it’s completely liquid in the center.

Yes, that’s literally zero hands on time to bake brie! Then you’ll need a few minutes to dollop the cheese with toppings.

Baked Brie recipe

Baked brie toppings

Yes, baked brie is that easy. We love it for parties and entertaining, especially when we’re making multiple recipes at once and need something simple yet stunning. The toppings are the fun part: you can customize this recipe according to your tastes. One key to topping this melty cheese: sweet flavors are an ideal pair with gooey, savory cheese. Here are some ideas for baked brie toppings:

Baked Brie recipe

Variation: cover it in puff pastry

One popular variation on baked brie is to cover it in puff pastry. If you make it this way, you don’t need any toppings. Our personal opinion? We think puff pastry adds extra effort and makes it a little harder to eat. But you can absolutely add it if you love this 1970’s style appetizer idea! Here’s the basic idea:

  • Cut the top skin off the brie wheel.
  • Get a large sheet of puff pastry. Lay it out in a single layer and place the brie on top.
  • Add a few tablespoons of jam on top of the brie.
  • Fold the pastry up and over the brie and cut off any excess dough.
  • Bake about 25 to 30 minutes at 375°F until the pastry is golden brown. Cool a few minutes before serving.

How to serve baked brie

How to serve baked brie? Well, the sky’s the limit! There are so many things you can add to this luscious cheese wheel to make a beautiful spread of appetizer recipes. It’s great for entertaining at any type of gathering: Christmas, Thanksgiving, or just any type of party! Here are some ideas:

  • Crackers, like homemade crackers or gluten-free crackers
  • Crostini, like easy crostini
  • Baguette slices
  • Fruit like apple slices, pear slices, or grapes
  • Jams like apricot or cranberry jam, if not using as a topping
  • Herbs like rosemary or thyme sprigs, for decoration
Baked Brie

Dietary notes

This baked brie recipe is vegetarian and gluten-free (with gluten-free crackers or bread substitutes).

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Easy Baked Brie

Baked Brie
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4.5 from 2 reviews

Baked brie recipe is one of the best easy appetizers around! Bake it in just 15 minutes and add your favorite toppings for a stunning crowd pleaser.

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackers, crostini, baguette slices, 

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside. 
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

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More easy appetizer recipes

This baked brie is the perfect centerpiece for an appetizer spread! Here are a few of the other easy appetizers we’d pair with it to make a delicious spread. In fact, you could even use this as an “appetizer dinner,” which we like to do for an easy meal concept.

Vegan Lentil Loaf

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings,…

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

Lentil Loaf

We’ve finally found our perfect plant based dinner for parties and holidays: this lentil loaf recipe! Our vegetarian meatloaf is so popular and well-reviewed, we’ve always wanted a vegan version of it. After many years and lots of recipe testing, it’s finally here!

This lentil loaf (vegan meatloaf) is full of savory flavor and meaty texture, using a mix of lentils, cashews and walnuts, mushrooms, and seasonings. Brushing it with a tangy glaze of ketchup and BBQ sauce while baking gives the flavor and extra pop! It’s great for dinner parties, or holidays like Thanksgiving and Christmas.

“I’ll definitely make this lentil loaf again, we loved it so much! The mushrooms bring such umami, warmth and earthiness to the flavor of the loaf. The ketchup and BBQ sauce topper add a really nice tang, it was a wonderful combination! It was nourishing and filling meal.” -Tanvee

Secrets to the flavor and texture

This vegan meatloaf is hearty and savory, a spinoff on our vegetarian meatloaf recipe. What does it taste like? We’ll admit, lentil loaf doesn’t taste exactly like meat. The texture is softer and the flavor won’t fool anyone into thinking it is. However, it’s very satisfying! (If you’re looking for something that’s more like meat, that vegetarian meatloaf is a better option.) Here are some of the flavor secrets:

  1. Lentils and mushrooms: Lentils form the base of this loaf, but on their own they’re soft and have neutral flavor. Mushrooms are important for the savory flavor and a chewy texture.
  2. Toasted nuts: A mix of cashews and walnuts are toasted in the oven until golden and fragrant to add a subtle meaty flavor and give thee loaf some texture.
  3. Dijon mustard and soy sauce (or tamari): These infuse savory, zingy flavor.
  4. Vegan mayonnaise and bread crumbs: These help the loaf bind together. For gluten-free, substitute gluten-free bread crumbs or crushed gluten-free crackers.
Lentil loaf on platter in slices

Tips for making a vegan lentil loaf

This vegan lentil loaf is built on a mix of lentils, chopped nuts and seasonings. It’s important to follow the recipe exactly, because it’s formulated to hold together with various binder ingredients. Here are a few tips:

  • Toast the nuts. Toasting the nuts in the oven first adds flavor layers: don’t be temped to skip this step.
  • Use a food processor. We’ve got a variation without the food processor, but it’s easiest to use a large food processor to achieve the right consistency. Process the batter until it’s mostly held together but still has some chunks: you’ll want it to have some texture after baking.
  • Allow to cool 30 minutes. The cooling time is extremely important: it helps the loaf to set. If you try to eat it right away, it will fall apart.

No food processor?

No problem: you can still make this lentil loaf! Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.

Sides to pair

This vegan lentil loaf is great for dinner parties and holidays: it’s a great vegan Thanksgiving recipe. The most important thing to remember: the texture of this lentil loaf is pretty soft, so it pairs best with sides that have some texture.

Meatloaf and mashed potatoes is a classic pairing, but instead we’d serve this with crispy Brussels sprouts, sauteed broccoli or sauteed broccolini, peas with lemon, green beans almondine, roasted potatoes, or crisp salads like apple fennel salad or pear salad.

Make ahead and storage

You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Leftovers of this lentil loaf store well and taste great: store refrigerated for up to 3 days. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in the oven until it is warm but not hot.

Dietary notes

This vegetarian meatloaf recipe is vegetarian, vegan, dairy-free and plant-based. For gluten-free, substitute gluten-free panko or crushed GF crackers.

Frequently asked questions

What if I’m allergic to nuts?

The nuts are essential to the texture and structure of this lentil loaf. There’s currently no tested nut-free version.

What mushrooms work best?

This recipe uses cremini mushrooms, but you can also use a mix of cremini and shiitake or other types of mushrooms (oyster mushrooms, Lion’s mane mushrooms, etc). You can also use white button mushrooms, but they have less robust of a flavor. Don’t omit the mushrooms, as they add essential meaty flavor to the mix.

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Vegan Lentil Loaf

Lentil loaf on platter in slices
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cool time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 15 minutes
  • Yield: 10
  • Category: Main dish
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups whole walnuts
  • ½ cup whole cashews (see Notes)
  • 1 yellow onion, finely chopped
  • 3 large cloves garlic, minced
  • 8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika 
  • 2 tablespoons finely chopped parsley
  • ¼ cup mayonnaise or vegan mayo
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons full-sodium soy sauce or tamari
  • 1 cup plain panko (or gluten-free panko)
  • ½ teaspoon freshly ground black pepper

Glaze

  • ¼ cup ketchup
  • 2 tablespoons barbeque sauce

Instructions

  1. Preheat the oven to 375°F. 
  2. In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
  3. Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
  4. Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list. 
  5. In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils. 
  6. In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it). 
  7. Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked. 
  8. Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
  9. Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot. 

Notes

The cashews can be salted or unsalted, raw or roasted.

Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture. 

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More vegan dinner recipes

Some other great vegan dinner recipes we love? Try our vegan pot pie, vegan lasagna, or vegan mac and cheese: they’re all plant-based dinners we’ve made that every eater loves.

French Onion Chicken

This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect…

This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect for parties, holidays, and any time you need a showstopper dish. This one is a big winner in our family and we love it for holidays.

French onion chicken

Imagine with us for a moment: French onion soup, but with chicken. (Insert mind exploding emoji.) Yes, Alex and I wanted to create a chicken bake with all the flavors of your favorite cozy soup—and my, does it deliver on flavor! No canned French onion soup needed.

This French onion chicken is a crowd pleasing chicken dinner: the juicy chicken is accentuated with Dijon mustard, herbs, Gruyere cheese, and mounds of tender, savory caramelized onions. It takes a bit of time to put together, but it’s absolutely worth it for holidays and dinner parties: plus we’ve got some make ahead tips for weeknights. When we served it to out-of-town family recently, they raved!

“This was fabulous! The Dijon mustard really added a wonderful taste to the chicken, I can’t quite place it, but it added warmth and depth. The onions smelled DIVINE while cooking and it felt very cozy in the kitchen while it was so cold outside. ” -Tanvee

Tips for caramelized onions

The longest lead time item for this French onion chicken is the caramelized onions. You can’t rush this, folks! (Trust us: we’ve tried. There’s really no shortcut!) The onions will go from white to nicely browned and caramelized in about 45 minutes. Here’s what to do:

  • Thinly slice the onions. About 1/8-inch thick works well. Here’s our tutorial on How to Cut an Onion.
  • Sauté the onions for 10 minutes on medium high heat. Melt butter, then add the onions and sauté until they’re soft.
  • Switch to medium low until tender and dark brown, about 45 minutes total. You’ll see the onions go through stages: first golden brown, then medium brown, then very dark brown. They’re done when the flavor is developed and sweet, and they’re almost falling apart they’re so tender.
How to caramelize onions

The flavor maker: Dijon mustard

As two cookbook authors who specialize in from-scratch meals, Alex and I wanted this French onion chicken bake to be fully homemade, not using canned French onion soup like in some casserole recipes.

The caramelized onions have loads of savory flavor on their own, but the Dijon mustard really takes it over the top in this dish. It infuses a tangy, salty flavor that makes people say, “Wow! What’s in this?”

Make ahead notes to make it weeknight friendly

Because of the time for caramelization, this French onion chicken recipe isn’t really weeknight dinner friendly. However, you can make it in advance! Here are a few make ahead notes:

  • Make the caramelized onions ahead of time. You can simply refrigerate until serving, up to 2 days in advance.
  • Marinate the chicken in advance. The chicken can marinate up to 24 hours in advance. You can make it up the night before, which greatly reduces the prep time.
  • With advanced prep, bake time is only 25 minutes. These prep steps put this back recipe into weeknight dinner territory!

Ways to make it a meal

This French onion chicken bake is a celebratory meal, great for holidays like Thanksgiving and Christmas or dinner parties. We like to pair it with dishes that don’t use the oven (since it’s busy with this chicken!).

It’s great with mashed potatoes or horseradish mashed potatoes, or green vegetables like green beans almondine, sauteed broccoli or sauteed broccolini. It’s also ideal with a crisp salad like arugula salad, apple salad, pear salad, or apple fennel salad. Or, pair it with a simple whole grain or pasta like lemon rice, quinoa, farro, orzo or couscous.

Here are more of our favorite easy side dishes if you’re looking for more ideas!

French onion chicken in pan with spoon

Storing leftovers

This French onion chicken recipe stores up to 3 days refrigerated. Reheat gently on the stovetop or in a 400°F oven.

Dietary notes

This French onion chicken recipe is gluten-free. For dairy-free, use vegan mozzarella cheese (there are now several great brands on the market; we tend to like Daiya but experiment to find a brand you love).

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French Onion Chicken

French onion chicken
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This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect for parties, holidays, and any time you need a showstopper dish.

  • Author: Sonja Overhiser
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 to 8
  • Category: Dinner
  • Method: Baked
  • Cuisine: Chicken
  • Diet: Gluten Free

Ingredients

For the onions

  • 3 pounds yellow onions, thinly sliced (4 large, 8 cups sliced)
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 2 sprigs fresh rosemary, destemmed
  • ½ tablespoon balsamic vinegar

For the chicken

  • 3 pounds chicken breast (6 boneless skinless breasts)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon kosher salt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 4 to 5 ounces gruyere cheese, grated (about 2 cups)
  • Chopped fresh parsley and thyme, for garnish

Instructions

  1. Cook the onions (45 minutes): In a large pot or Dutch oven over medium heat, melt the butter. Add the thinly sliced onions and sprinkle with the kosher salt, garlic powder, dried thyme, and dried and fresh rosemary. Cook, stirring frequently, for about 45 to 50 minutes until the onions are very softened and lightly brown. Reduce the heat slightly after 10 to 15 minutes as they start to soften. You want them to steam out, not sauté. Be patient—this process takes time but it’s worth it for that rich, sweet flavor! (Can be caramelized in advance; refrigerate until ready to bake.)
  2. While the onions are cooking, preheat and marinate the chicken: Preheat the oven to 400°F. In a large bowl, whisk together the garlic powder, onion powder, paprika, kosher salt, Dijon mustard and olive oil to form a paste. Pat the chicken breasts dry with paper towels, then toss them thoroughly with the Dijon mixture. Rest until onions are caramelized. (If the onions are caramelized in advance, marinate at least 30 minutes; or you can marinate the chicken up to 24 hours.)
  3. Prepare for baking: When the onions are done, stir in the balsamic vinegar, then spread the caramelized onions evenly over the bottom of a 9” x 13” baking dish. Arrange the seasoned chicken breasts on top of the caramelized onions in the baking dish. Top each piece of chicken generously with shredded gruyere cheese.
  4. Bake: Bake in the preheated oven for about 22 to 25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is melted and bubbly. If desired, broil for the last few minutes (or a few minutes more) to brown the cheese.
  5. Garnish: Remove from the oven and allow to rest for a few minutes. Garnish with freshly chopped parsley and thyme before serving. Leftovers last up to 3 days refrigerated. 

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Pumpkin Tiramisu

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is…

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any special dinner.

Pumpkin Tiramisu

The other day I was brainstorming fall desserts (as cookbook authors do!) and I was struck by the idea of a pumpkin-flavored tiramisu. Turns out it’s a thing already, but I set about to put my spin on it. When Alex and I took the first spoonful, we knew it was a keeper.

This luscious pumpkin dessert has layers of fluffy, cozy spiced mascarpone cream mixed with coffee and amaretto-soaked lady fingers, which meld together into a sort of fall bliss. Using cold brew coffee makes the prep a breeze, and you can make it up the night before. I immediately imagined it on Thanksgiving dessert tables, and it has the makings of a dessert you could become known for (is she bringing the pumpkin tiramisu this year?).

Tips for making pumpkin tiramisu

A classic tiramisu is simple to put together, but here’s the thing—you have to wait 4 hours or overnight for the flavors to meld. As an impatient person, that’s not something I’m always willing to do (which is why we have a cheater Tiramisu Sundaes recipe in our latest cookbook!). But this pumpkin tiramisu is worth the wait: and it’s perfect for holidays where you want to prep things in advance. Here are a few tips:

  • Dip the lady fingers quickly. All you need is to briefly wet the ladyfingers in the coffee mixture. If you let them soak even a few seconds, they start to become soggy.
  • Break the lady fingers as appropriate to fit in your pan. In a 9 x 9 pan, they cover most of the layer but have to be broken to do so (see below).
  • Refrigerate overnight. You can get away with up to 4 hours for refrigeration, but the best set is overnight.

It’s a great fall dessert for any meal, and it’s especially perfect as a Thanksgiving dessert as an alternative to pumpkin pie (we’ll be making it this year).

Methods for the coffee (and a trick!)

A trick we’ve found for the coffee in tiramisu is to use cold brew coffee! We’ve been using when recipes call for cold espresso (for example, our Frozen Espresso Martini) and it works perfectly. Here, you’ll want to dilute the purchased concentrate using the instructions on the bottle to make cold brew coffee—it’s usually 1:1 coffee to water.

Of course, you can also use the classic: chilled espresso! Here’s our master method for how to make espresso. Strong coffee also works: simply make double strength of your classic recipe and chill it before making the pumpkin tiramisu.

Pumpkin Tiramisu with pumpkin background

Substitutes for the liqueur

Do you need alcohol in this pumpkin tiramisu? It’s actually not required (and traditional Italian recipes didn’t always include it), and this recipe tastes just as good without it. However, adding a bit does add just the right nuance to the flavor.

Our favorite liqueur for tiramisu is amaretto, that sweet Italian almond-flavored liquor that you might have for making an amaretto sour. You can also use rum or Kahlua.

Storing leftovers

This pumpkin tiramisu is best made in advance and stored overnight. It can be stored refrigerated for 1 day after the overnight storage, for a total of up to 2 days. After 2 to 3 days, the lady fingers start to break down so we don’t suggest storing it for longer.

Dietary notes

This pumpkin tiramisu recipe is vegetarian. For gluten-free, use gluten-free lady finger cookies.

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Pumpkin Tiramisu

Pumpkin Tiramisu
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This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any fall dinner.

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Rest Time: 4 hours or overnight
  • Cook Time: N/A
  • Total Time: 0 hours
  • Yield: 9
  • Category: Dessert
  • Method: No Cook
  • Cuisine: Fall
  • Diet: Vegetarian

Ingredients

  • 2/3 cup pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon, plus more for sprinkling
  • 8 ounces (1 cup) mascarpone cheese, room temperature
  • ¾ cup heavy whipping cream
  • 1 ½ cups strongly brewed coffee, cold espresso, or cold brew (watered down; not concentrate*)
  • 2 tablespoons amaretto or rum (optional)
  • 24 lady fingers (7 ounce package)

Instructions

  1. To a mixing bowl or bowl of a mixer, add the pumpkin puree, sugar, pumpkin spice, and vanilla extract. Whisk together until smooth. Add the heavy whipping cream and mascarpone cheese. Use a whisk attachment on medium speed with an electric mixer or a hand-held whisk to beat until thick and fluffy, about 1 minute.
  2. In a shallow bowl, place the coffee and amaretto or rum. Quickly dip each side of the lady finders in the coffee mixture (just to get each side wet) and place them in a single layer in an 8 x 8-inch or 9 x 9-inch pan. Place 12 in the bottom, breaking them as necessary to form an even layer. 
  3. Take half of the pumpkin mixture and smooth it over the top of the lady fingers. Add another layer of dipped lady fingers, then add the pumpkin mixture and smooth over the top again. Dust the top with cinnamon using a fine mesh strainer. 
  4. Refrigerate 4 hours or overnight. Slice into 9 pieces and serve. Stores up to 1 day refrigerated (or up 2 days total).

Notes

*Notes: If using bottled cold brew concentrate, water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water). 

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A few more pumpkin desserts

This pumpkin tiramisu is one of our favorite pumpkin desserts, but a few others we love are these simple pumpkin bars, chewy pumpkin cookies, and this pumpkin cake. A few other fun alternatives to pumpkin pie are this pumpkin bread pudding or pumpkin pudding.

Thanksgiving Desserts to Wow Everyone

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake, and…

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake, and more.

Thanksgiving desserts

Hunting for a stunning Thanksgiving dessert for your celebration? The holiday is the best time for pulling out all the stops with fall flavors to impress your guests. Here we’ve put together our top Thanksgiving desserts that will wow everyone!

Along with a few of our favorite recipes from this website, we’re featuring selections from two top baking experts: Jocelyn Delk Adams of Grandbaby Cakes and Tessa Arias of Handle the Heat. We know you’ll be blown away by the flavors of their no-fail baked recipes.

And now…our top Thanksgiving desserts!

Pumpkin Tiramisu

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This Thanksgiving dessert is easy to make in advance and doesn't even require an oven: perfect for the holiday.

Pumpkin Bread Pudding with Bourbon Sauce

Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce and it's a little bit of heaven. It's a great Thanksgiving alternative to pumpkin pie.

Pumpkin Cake with Cream Cheese Frosting

Here’s a Thanksgiving dessert that we like even better than pie (we think!). It’s thick and moist, scented with cinnamon, ginger and nutmeg. The best part? A layer of tangy, fluffy cream cheese frosting is the ideal flavor pairing.

Mini Pumpkin Pies

These mini pies are more than just the novelty factor: though everything is more fun mini-sized! These pies are half the serving of a normal piece of pumpkin pie, and they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. 

Pumpkin Ice Cream

Here's a stunning Thanksgiving dessert: scoop up lusciously soft pumpkin ice cream. It's creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Take it to the next level and add candied pecans for a sweet, salty crunch.

Apple Dumplings

This really is Grandma’s recipe: we worked with Alex’s mom to adapt her famous fall favorite for your home kitchen. Tender, cozy-spiced apples are baked up in a flaky pasty crust with a spiced brown sugar syrup. There’s a reason Grandma is famous for these!

Pumpkin Bars

Another favorite Thanksgiving dessert, these bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. 

Apple Cranberry Crisp

This apple cranberry crisp is a stunning Thanksgiving dessert! The tartness of fresh cranberries melds with sweet, comforting apples in a cinnamon-spiced fruit layer. The berries add a zingy flavor and a bright red hue, and it's topped with golden buttery crisp crumbles.

Classic Baked Apples

For a lighter Thanksgiving dessert, try Baked Apples! It’s like a short-cut apple crumble, but lighter, easier and tastier. Stuff the sweet tart fruit with oats, brown sugar, cinnamon, ginger and allspice, then bake until sweet and tender.

Apple Pie Bars

Want an easy Thanksgiving dessert that will have everyone talking? Try apple pie bars! It’s simple to whip up this handheld treat: the same dough makes a sturdy bottom crust and buttery crumbles of streusel topping! It’s topped with a sweet maple icing drizzle that tastes a bit like melty vanilla ice cream. 

Pumpkin Pudding

This sweet custard is made like a traditional homemade pudding with added pumpkin puree and cozy spices. To serve, add crushed gingersnaps or graham crackers and top with whipped cream! It’s like pumpkin pie filling in a glass: but a mini version with all the fun and none of the fuss.

Apple Cobbler

Here’s a cozy Thanksgiving dessert calling your name: apple cobbler! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop.

Pumpkin Cookies

One of our ultimate Thanksgiving desserts is these pumpkin cookies! They're lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing.

Apple Crisp

Who says Thanksgiving desserts are only pie? Here the crumble topping is the ideal texture: crispy but not crunchy, and buttery but not soft. The fruit layer below will make your heart sing: cinnamon, a hint of ginger and allspice set off just a hint of orange and lemon zest.

Pumpkin Pie

What makes this pie incredible? Let us count the ways. It tastes just like your favorite pumpkin pie, but it's 100% plant based! This vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s not the real thing.

Fudgy Sweet Potato Brownies

They’re fudgy, chewy, chocolaty: try these sweet potato brownies! These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients.

Pumpkin Bread with Maple Glaze

A good pumpkin bread recipe works as dessert, especially if it's topped with this maple glaze! It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir!

Ginger Molasses Cookies

Thanksgiving desserts call for cozy spices like these chewy molasses ginger cookies! These soft and chewy cookies have a sugar-crisp exterior infused with cozy, bold spices. Each one is fractured into picture-perfect crinkles, and when you sink in your teeth for the first bite, it’s like being enveloped in a warm hug.

Variation: Make an ice cream sandwich with two of these cookies and pumpkin ice cream!

Photo Credit: grandbaby-cakes.com

Southern Pecan Pie

If there's someone we trust when it comes to Southern pies, it's Jocelyn Delk Adams of Grandbaby Cakes. Her Southern Pecan Pie is the best classic pie: nutty, sweet and buttery. It's made to be on your holiday table, especially when served with vanilla ice cream! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Sweet Potato Pie

Another fantastic pie from Jocelyn Delk Adams is this Sweet Potato Pie! It's filled with tender baked sweet potato, indulgent fall flavors and baking spices in a flaky buttery crust. If you vote sweet potato pie vs pumpkin, this is the Thanksgiving dessert you need. Via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Butter Pecan Cheesecake

Here's a Thanksgiving dessert that gives you the best of both worlds: Butter Pecan Cheesecake! A crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful holiday dessert! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

S'mores Pumpkin Pie

Here's a Thanksgiving dessert that will have everyone talking: try this mashup of s'mores and pumpkin pie! Layers of buttery graham cracker crust encase a spiced pumpkin pie filling, toasted marshmallows, and decadent chocolate ganache. via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Apple Tarte Tatin

This Apple Tarte Tatin starts with slow-cooked, caramelized apples that are baked into a flaky, buttery puff then topped with a spiced Baileys Apple Pie liqueur cream sauce. It's all about fall flavors! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Salted Chocolate Pecan Pie Bars

Want pecan pie but in bars form? Try these indulgent and gooey pecan pie bars! They've got a buttery shortbread base, toasted pecans, sticky caramel, loads of chocolate and a salt sprinkle. via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Brown Butter Maple Blondies

Here's a unique Thanksgiving dessert featuring the flavors of the season: Brown Butter Maple Blondies! These blondies are easy-to-make and absurdly tasty. They're buttery, chewy, packed with maple flavor and made with pantry-staple ingredients. via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Caramel Apple Pound Cake

Thanksgiving is the ideal festive occasion for pound cakes! This apple cake has a sticky caramel icing, and it's made with a decadent, buttery cream cheese and topped with sauteed fresh apples. Delightful! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Pecan Pie Swirl Ice Cream Pie Recipe

Here's a fun Thanksgiving dessert that's a mashup of the traditional pecan pie with an ice cream pie! It’s sweet, creamy, studded with crunchy pecans and swirled with sweet syrup. It's a stunner! via Grandbaby Cakes

Photo Credit: handletheheat.com

Pumpkin Cheesecake

Creamy, smooth, rich, and indulgent Pumpkin Cheesecake made with a Biscoff cookie crust and topped with homemade whipped cream. This sumptuous dessert by baking expert Tessa Arias is fall perfection and perfect for any Thanksgiving dessert table! via Handle the Heat

Photo Credit: handletheheat.com

Caramel Pecan Blondies

Caramel pecan blondies for Thanksgiving dessert? Yes please! They feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Truly stunning! via Handle the Heat

Photo Credit: handletheheat.com

Sweet Potato Pie Bars

Here's a unique Thanksgiving dessert that will have everyone coming back for more: Sweet Potato Pie Bars! They've got a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping. via Handle the Heat

Photo Credit: handletheheat.com

Apple Galette

Looking for a traditional Thanksgiving dessert? Try an Apple Galette! The rustic crust makes it much easier than apple pie. It's got a buttery, flaky tart crust and a perfectly spiced apple filling. via Handle the Heat

Photo Credit: handletheheat.com

Creme Brulee Pumpkin Chocolate Cheesecake Bars

Here's a fun, unique Thanksgiving dessert: creme brulee pumpkin bars! They're a fun twist on the traditional pumpkin pie with a graham cracker crust, chocolate layer, and creamy, spiced cheesecake filling, all topped with a crunchy caramelized sugar topping.

Photo Credit: handletheheat.com

Butter Pecan Sheet Cake

Are pecans your jam? Try this butter pecan sheet cake! It's moist and fluffy, studded with butter pecans, and topped with a luscious brown sugar glaze. It's easy to whip up with no mixer required! via Handle the Heat

Photo Credit: handletheheat.com

Pumpkin Chocolate Cheesecake Bars

Last up: pumpkin and chocolate make magic in these Pumpkin Chocolate Cheesecake Bars! They're luscious, thick, and smooth with a crunchy, buttery crust and swirls of chocolate. via Handle the Heat

To browse by ingredient instead? Try these top Pumpkin Desserts or Apple Desserts.

More Thanksgiving recipes

There are so many tasty Thanksgiving recipes, it’s hard to know where to start! We’ve got ideas for every type of recipe, from sides to mains. Here are some of our top Thanksgiving ideas:

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Thanksgiving Desserts: Pumpkin Bread Pudding & More!

Pumpkin Bread Pudding
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This pumpkin bread pudding is the ideal Thanksgiving dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12
  • Category: Dessert
  • Method: Baked
  • Cuisine: Thanksgiving
  • Diet: Vegetarian

Ingredients

For the pumpkin bread pudding

  • 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
  • 5 eggs
  • 2 cups whole milk
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 ½ tablespoons pumpkin pie spice
  • 1 pinch salt

For the bourbon sauce

  • ½ cup granulated sugar
  • ¼ cup whole milk
  • ¼ cup salted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
  2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
  3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
  4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
  5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

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Classic Bean Soup

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned…

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

Bean Soup

Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this hearty and easy bean soup! This is my go-to favorite recipe, and Alex and I created it to use canned beans but taste like it’s been simmering all day.

Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. Each silky, smoky spoonful is a bit of heaven. Plus, it saves well too!

Ingredients in this bean soup

Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but we also love fast and easy soups where you don’t need to think ahead. (That’s our vibe.) So, we created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:

  • Canned navy beans
  • Canned kidney beans
  • Fire-roasted tomatoes
  • Vegetables: yellow onion, carrots, celery, garlic
  • Olive oil
  • Vegetable broth
  • Spices: Smoked paprika, cumin, fennel seeds, and salt

Tip: smoked paprika is key

Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimentón, and it infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use up leftovers in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor (since it’s often used in Italian sausage).

Bean Soup

Types of beans

Various types of beans work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use pre-cooked beans.

  • Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they are larger and can taste starchy. Think of using a smaller bean like pinto or black beans instead.
  • Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
  • You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total canned beans in this recipe.
Bean soup recipe

Find fire roasted tomatoes for best flavor

The best secret in this bean soup, besides the savory combination of spices? Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
  • Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
  • If you can’t find them, substitute the highest quality canned tomatoes you can find (like San Marzano). Simmer 5 to 10 minutes longer than specified in the recipe. You also may want to consider adding 1 teaspoon sugar if the soup still tastes bitter or acidic.
Bean soup

Storing leftovers

This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.

Sides to serve with bean soup

Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:

Dietary notes

This bean soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free. Often bean soups have ham or bacon added, but this one tastes great without the addition of meat since smoked paprika and fennel that infuse meaty flavors. If desired, you can also add a ham hock to the pot while simmering or up to 1 pound ham, chopped into small pieces.

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Classic Bean Soup

Bean soup
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 6
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Ingredients

  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 28-ounce can crushed fire roasted tomatoes
  • 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
  • 1 15-ounce can kidney beans, drained
  • 1 quart vegetable broth
  • 2 tablespoons smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons kosher salt

Instructions

  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

Notes

*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

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More bean soup recipes

Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:

Brussels Sprout Casserole

This Brussels sprout casserole makes this vegetable taste like mac and cheese! Bake tender sprouts with a white cheddar cheese…

This Brussels sprout casserole makes this vegetable taste like mac and cheese! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs. It’s a showy side dish everyone in our family loves.

Brussels Sprouts Casserole

Here’s a rich and delicious side dish that will have everyone talking about it: this Brussels sprout casserole! Because, really—what’s better than making Brussels that taste like mac and cheese?

Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime—and we’re not just saying that! This recipe is our go-to for a cozy homey side dish that wins everyone over. We’ve made it for Thanksgiving a few times and everyone sings it’s praises (then asks us for the recipe!).

Flavor makers in this Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s a great side dish for Thanksgiving, Christmas, or any festive fall or winter meal. It also works as a vegetarian main dish, similar to mac and cheese. Here’s what you need:

  • Brussels sprouts, shallots and garlic make the powerhouse vegetable flavor.
  • Butter, flour, and milk create a creamy roux to thicken the sauce.
  • Onion powder and garlic powder add savory seasonings.
  • White cheddar cheese brings a sharp, savory flavor.
  • Pecorino Romano cheese is the key: it’s an aged cheese that’s like a saltier version of Parmesan. If desired, you can substitute Parmesan cheese and another pinch of salt. but Pecorino brings a unique flavor.
  • Panko bread crumbs add a crunchy topping.
Brussels sprout casserole

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

  • Slicing into quarters makes them easier to sauté. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
  • Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
  • Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
Brussels sprouts

Tips for the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A roux (pronounced “roo“) is a way to thicken sauces by cooking equal parts flour and butter. Here are a few things to keep in mind when making the sauce:

  • Measure out your ingredients first (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say this is mise en place, which “means everything in its place”.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
Brussels sprout casserole

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

Make ahead tips

Want to make this Brussels sprouts casserole for a big meal and make some portions ahead of time? Here’s what to do:

  • Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce.
  • Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.

Dietary notes

This Brussels sprout casserole recipe is vegetarian.

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Brussels Sprout Casserole

Brussels Sprouts Casserole
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Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Brussels sprout casserole makes this vegetable taste like mac and cheese! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs. It’s a showy side dish everyone in our family loves.

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 10, as a side
  • Category: Side dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds Brussels sprouts, off the stem
  • 2 large shallots
  • 4 garlic cloves
  • 1 ⅛ teaspoons kosher salt, divided
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole or 2% milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup (about 4 ounces) grated sharp white cheddar cheese
  • ½ cup Pecorino Romano cheese (or Parmesan cheese, with an extra pinch salt)
  • ½ cup plain panko (or breadcrumbs)
  • Paprika, optional

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Chop: Slice off the tough ends of the Brussels sprouts and cut them into quarters, discarding any discolored outer leaves (cut any very large sprouts into sixths). Thinly slice the shallot. Mince the garlic.
  3. Sauté: Heat the olive oil in oven-proof skillet or cast iron pan over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, stirring occasionally, until tender and fragrant. Add the Brussels sprouts, 1 teaspoon kosher salt, and fresh ground black pepper and sauté on medium high heat for 3 minutes. Add ¼ cup water and continue cooking until tender and starting to brown, another 6 to 7 minutes. Remove from the heat.
  4. Meanwhile, make the cheese sauce: Grate the white cheddar cheese (if necessary). Measure out the butter, flour, milk, ⅛ teaspoon salt, onion powder, and garlic powder. In a saucepan, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. When the color starts to turn light brown, immediately reduce the heat to low. Add the milk very slowly: whisking constantly until the mixture is completely smooth before adding more. Then add the salt, onion powder, and garlic powder and continue cooking on low heat for about 2 minutes, whisking frequently. Gradually add the sharp cheddar cheese and Pecorino Romano cheese, and keep stirring until it is fully melted and the sauce is smooth.
  5. Bake: Stir the cheese sauce into the cooked Brussels sprouts. Sprinkle with panko and bake 20 minutes until golden brown. If desired, dust with a pinch of paprika. Serve warm.

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A few more Brussels sprouts recipes

This cruciferous vegetable is one of our top favorite vegetables to cook. Here are a few Brussels sprouts recipes to enjoy them: