Make this year's Thanksgiving feast a winner with Food Network's best menus for any style of celebration, from quick and easy to Southern style. Plus, get menus from all of your favorite stars, like Alton Brown, Ina Garten and Bobby Flay.
Ina Garten freezes freshly ground beef patties 15 minutes before cooking them to ensure her burgers are crispy on the outside and rare on the inside. She then loads up the hamburgers with caramelized onions and gruyere cheese.
Ina unlocks the secrets of entertaining fast. There's two fantastic main course ideas, Roasted salmon with green herbs and Chicken with shallots, three fast side dishes Roasted tomatoes, Sautéed sugar snap peas and Blanched haricots vert with herbed butter. Then she has drafted in the help of top Interior Designer William Yeoward for a 5 minute table setting and Michael Grimm from Bridgehampton florists for a 5 minute flower arrangement. Then its fast all the way in Ask Ina.
For a casual dinner in the garden with Jeffrey, Ina makes Israeli Couscous and Tuna Salad with Raspberry Crumble Bars for dessert. The next day, they have dinner with Michael Chiarello, who makes his incredible Chicken A La Vendemmia with graped picked from his own vineyard.
Marcela and her family gather outdoors at a large farm table to feast on Marcela's Jalapeno Roast Chicken with broccolini and Chile and Cheese Rice, a layered dish of rice, rich poblano chile strips, and cheese. To wash down the flavor, Marcela serves refreshing Vanilla Pineapple Water.
Who needs a love potion when you can have a picnic basket filled with romance? Sandra Lee prepares an Herb Salad Nest, Cashew Chicken Salad, a Prosciutto-Pesto Baguette, Roast Beef and Blue Cheese Tea Sandwiches, a Lemon Love Cake, and a fabulous Lemon Drop Champagne.
Guy Fieri's chef friends visit the ranch to prepare a 19th century-style holiday meal inspired by roast goose, figgy pudding and Charles Dickens' A Christmas Carol. Marc Murphy starts it off with a stiff pumpkin eggnog and a delectable roasted squash with sage, ricotta and pomegranate. He also roasts a whole fish in a crusted salt shell. Alex Guarnaschelli makes a cheesy potato-turnip gratin and roasts grapes for succulent black pepper-crusted chicken. Michael Voltaggio's tangy sausage balls are inspired by his mother's recipe, and he elevates simple asparagus with a rich mousseline sauce. Finally, Jonathan Waxman prepares dishes that would make any Scrooge smile: a pastry-encased Salmon Coulibiac and a crepe souffle dessert.