Every year my parents make green bean casserole for Thanksgiving. It doesn't sound all that appetizing, but the french fried onions make it taste great. I took this picture with a Sony Cyber-shot DSC-HX1. The kitchen and oven lights are the two main light sources in this picture. As you can imagine, cooking for Thanksgiving is a stressful time in any household. Let's just say my mom wasn't too happy when I "let all the heat out of the oven" to photograph her green bean casserole.
Green Bean Casserole

3 cans of green beans
1.5 cans of cream of mushroom soup
1/2 cup of French's French Fried Onions


1. Preheat oven to 350 degrees F
1. In large bowl, stir together green beans and cream of mushroom soup.
2. Bake for 30 minutes in the preheated oven or until edges begin to bubble.
3. Cover with French's French Fried Onions and bake for another 5 minutes.

-Brad Koval


"Sweet Turkey"

My family's most interesting Thanksgiving dish was the turkey, but not that turkey. These sweet little gobblers were a hit.

(1) Rounded Rice Krispies Treat for the body
(2) Keebler Fudge Stripe Cookies for the base and tail
Candy corn for the tail detail, face, and feet.
Chocolate Fudge Cake frosting held it all together.


Shot with a Canon EOS REBEL T1i in Close Up mode.
1/60 sec.
ISO 400

-Adam Thornton


Shot with an Canon 5D Mark II, EF 24-70mm 2.8L lens at 48mm
f/2.8 at 1/125s, ISO 200

I photographed this sixteen pound turkey right out of the oven as it was resting. I used three external flashes, which kinda made it look like the bird just came out of the tanning booth. After separating the fat from the drippings, I just had to spill the flour and make the lumpiest gravy you ever seen.

-Daniel Jang


Not exactly a traditional recipe but it WILL be a new tradition to include as part of Thanksgiving Dessert from now on as it is small, sweet and satisfying. This is the first time I tried making it but have always loved it growing up and whilst living in Malta.

I took the photo holding the bowl of Turkish Delight against the sun which gave it the look of glowing embers. It tastes as delicious as it is beautiful.

Turkish Delight
Lakumja or Rahat Lokum
• 4 cups granulated sugar
• 4.5 cups water, divided use
• 2 tsp lemon juice
• 1.25 cups cornstarch
• 1 tsp cream of tartar
• 1.5 tbsp rosewater
• 2-3 drops red food coloring
• 1 cup powdered sugar


1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.
2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.
3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy thermometer.
4. When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.
5. Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.
6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.
7. After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the candy into the prepared pan and allow it to set, uncovered, overnight.
8. The next day, remove the candy from the pan using the foil as handles. Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef's knife to cut the Turkish Delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.
9. Turkish Delight is best soon after it is made. It doesn't keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.

-Georgina Lawrence


The "Emergency" Cookies

My friends and I have this tradition of celebrating our own made-up holiday,"Second Thanksgiving", the Saturday after Thanksgiving day. My friend Elizabeth prepares this incredible Thanksgiving feast (we talk about it literally all year) and the rest of us bring either drinks or dessert to go with Elizabeth's food. It's one of my favorite days of the year.

I call this photo "Emergency" cookies because they were a plan "B" after I kinda ruined my original dish (a Venezuelan flan with rum called 'quesillo') around 3AM the day of the party. The photo itself shows the post-war environment of my "very-limited-counter-space" kitchen, with the cookies about to be put in a jar. I liked how the cookies look like they're baking (or tanning?) in the morning sun, and also seem so organized in the middle of this war zone chaos.


Needless to say, I did not share this photo with the Second Thanksgiving guests... they only saw the nicely arranged tray.

If you decide to try the recipe below, you should know that a) the cookies got rave reviews @ Second Thanksgiving, and b) these cookies are crunchy, not chewy, which I think is the American preference (I should probably Google this fact for accuracy):

2 cups flour
1 teaspoon baking soda, 1 teaspoon salt
1 cup softened butter
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup white chocolate chips
1/2 cup chopped walnuts


Preheat oven to 350 degrees. Mix flour, baking soda and salt; set aside.
Mix together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended.
Stir in the chocolate and walnuts. Roll the dough into small balls and place them onto ungreased cookie sheets
Bake for 20 to 23 minutes.

Oh, and camera specs: Canon T2i, 55mm, f/2.8

-Diego Jimenez


My aunt always makes three marshmallow dishes for Thanksgiving. One marshmallow dish with yams and peaches, one marshmallow dish with sweet potatoes, and one marshmallow dish with just marshmallows. Usually the younger kids of the family eat just the plain marshmallow dish. I who am 21 have always eaten the plain marshmallow dish until this year. This year was a monumental year. I graduated to the marshmallow dish with the sweet potatoes. It was so good I am upset with myself that I haven't tried this before. The recipe for the dish is the following: 5 sweet potatoes, peeled and sliced. 1/2 cup packed brown sugar. 1/4 low fat margarine. 2 tablespoons orange juice. 1(10.5 ounce) package miniature marshmallows. Preheat the oven to 350 degrees F. Boil sliced sweet potatoes in water untold tender and drain. In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice to taste and a dash of ground cinnamon. Spread the sweet potato mixture into a 9X13 inch pan. Sprinkle the miniature marshmallows over the top and back at 350 until golden brown. Then enjoy! This photo was taken with the iPhone 4s.

-Alexa Kaminsky


Taken with a Canon EOS Rebel T2i - 200s Focal Length 135 mm F5.6 ISO 3200

Well, this yummy apple pie started to smile and wink after the first few cuts so I had to run for the camera before it vanished.

It was a perfect finish to a delicious Tofurky surrounded and cooked together with sweet potatoes, onions, celery and served with stuffing, coleslaw and cranberries for the enlightened side of the family.


The unenlightened side went for a reportedly delicious Bird that had been soaked many hours in a brine and served with stuffing, brussel sprouts and various salads.

- Berta Finkelstein


For the past 5 years our family has skipped the traditional oven-roasted turkey in favor of a spicy fried turkey. Every year its my mom's challenge to perfect the recipe, to make it more spicy and bring out the cajun flavor we've come to love. My father and brother are charged with the challenge of getting the bird in and out of the hot oil. And me, I take pictures waiting for that day when disaster strikes, the oil goes everywhere, and the house catches on fire. So far it hasn't happened, but plenty of memories have been made and delicious turkey eaten.


Spicy Cajun Turkey
Marinate Inject:
1 ½ cup melted margarine
¼ cup onion juice
¼ cup garlic juice
1.4 cup celery juice
¼ cup lemon juice
¼ cup tobasco
2 T. liquid smoke


Combine all ingredients in a saucepan. Cook over low heat until heated through. Let cool. Rinse defrosted turkey (around 14 lbs) and pat dry. Inject marinate into turkey.

½ cup salt
1 T. cayenne pepper
1 T. fresh ground pepper

Rub seasoning all over the turkey. Wrap in plastic and marinate up to 24 hours. Fill the fryer with peanut oil and hea to 350-375 degrees. Carefully lower the turkey. Deep fry for 4 minutes per pound. Remove the turkey and place in a paper bag for 15 minutes.


- Allison Boos

The sausage balls originally served by my grandmother on Christmas Eve have become so popular that we now serve them on Thanksgiving as well. They rarely last for more than a few minutes!


1.5 C Bisquick
1.5 C sharp cheddar cheese, grated
0.5 lb sausage

Mix all ingredients, adding just enough water to hold together. Bake on cookie sheet, 350 degrees for 15-20 minutes.

Details: Nikon D90 with 18-200mm lens @ 38mm, 200 ISO, 1/60 @ f/4.2, pop flash, stick for holding back hungry relatives (optional).


-Sarah Belkoski

We had a very traditional Thanksgiving meal this year, but everything turned out excellent. Oven baked turkey, Stovetop stuffing (baked separately from the turkey and with dried apples added for flavor), real mashed potatoes and gravy from the turkey juices and extra bits. The rolls are made from scratch using the BH&G dinner roll recipe and brushed on butter. The pies were all made from scratch as well, including two pumpkin and one lemon meringue.


-Jason Shankle

Oreo Truffles

My Mom says the best desserts are never cooked they are chilled, so that's why I made Oreo Truffles this year. They turned out well but were a bit to large. Next time I will make them about half the size.


Original recipe here: http://allrecipes.com/recipe/easy-oreo-truffles/detail.aspx

My recipe below:

1 package OREO Chocolate Sandwich Cookies
1 package PHILADELPHIA Cream Cheese
2 packages BAKER'S Semi-Sweet Baking Chocolate
Powdered sugar


Crush 9 cookies to use later as topping
Crush the remaining 36 cookies and mix with the cream cheese
Then make roll the mixture into small balls about 1 inch
Melt the chocolate and dip the balls in them
Place on a cookie sheet and sprinkle with the crushed cookie topping
Chill in the refrigerator for at least an hour or even better, overnight.

-Joe Apple


The best damn stuffing you've ever tasted recipe:

3/4 cup of butter
1.5 cups of finely chopped celery, with leaves
3/4 cup finely chopped onion
9 cups of cubed bread
3 cups of chopped apples
3/4 cup of raisins
1/2 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Cook and stir celery and onion in butter in a pan until tender, remove from heat. Mix remaining ingredients in large bowl. Pour butter mixture over bread mixture, let sit. Heat before serving.


I took this photo with a Nikon D3000, f 3.5, 1/30 exposure. The shot was taken right after I finished making the stuffing, which has been my sole responsibility to make every Thanksgiving since I can remember. No matter who we eat with or where we go, this stuffing is at Thanksgiving dinner, and is often cited as the best part of the meal (by people other than myself, of course).

- Hannah Nofsinger


Right after the turkey cooks for 5 hours, it comes out all steamy and juicy ready to be eaten. Shot with a Sony Alpha a230 at an ISO of 100.

-Matthew Carr


- JeffreyFetterman

Camera: Samsung NX 100
Lens: 30 mm Samsung Pancake Lens
ISO: 800
0.3 EV

Title: Steaming Glory

Story: This shot was inspired by more personal details, rather than an elaborate recipe or anything like that. To any normal person, this might just look like a boiling pot of sliced potatoes, but to me, there's so much more. My grandpa passed away when I was about 10 years old, 7 years ago, and he always used to let me help with the slicing and peeling of all the fruits and vegetables. I never really helped prepare any part of the thanksgiving meal after that, but this year, I just so happened to be in the kitchen when my step-mom wanted help cutting and boiling the potatoes. As I was slicing them, all I could think about was how maybe he was watching over me as I almost 'graduated' from his "cooking classes". As I was plopping the potatoes into the boiling water, it reminded me about the fact that when I was younger he wouldn't let me do this, because he didn't want the boiling water to splash onto me. So when I put the potatoes in the steaming pot, I just felt a strong sense of accomplishment, and that inspired the deep meaning behind this shot. Thank you for reading this!


- Ryan Woodman

My family's Thanksgiving food tradition has more to do with the leftovers than the main course. Every year my dad uses the leftover turkey meat to make turkey pot pies. Our family fights over who gets to take a pot pie home with them—that's how delicious they are. This photo was taken before the strips of crusts were added to the tops with a Canon EOS Digital Rebel, EF-S 18-55mm lens, 1/25 exposure, f4.5.


Turkey Pot Pies

4 cups cooked turkey meat cubed
4 carrots sliced
3 celery stalks sliced
2 cups green beans cut into 1/2" pieces
2 medium onions
3 cloves garlic
1 cup frozen peas
2 cans cream of chicken soup
2 cans golden mushroom soup
1/2 cup butter
1/2 teaspoon thyme
salt and pepper
3 pie crusts

Melt butter in large soup pot. Mince garlic and cook in butter for 30 seconds. Add all veggies except peas. Cook veggies till they are starting to soften. Add both soups and bring to a boil (you can add a little milk if needed). Add turkey, peas, thyme, salt and pepper. Cook at a slow boil for 20 minutes. Add to pie crusts and top with strips of crust. Bake at 350 for 1 hour or until filling starts to bubble.


-Jamie Babbitt

After taking a number of shots of my grandma's world famous apple crisp, I decided that no matter the lighting or presentation, the food would look horrible. I switched my subject to my grandma's world famous rolls instead. These rolls are my favorite Thanksgiving food. Sadly, my family was unable to get the exact recipe from my grandma before her Alzheimer's had erased it from memory. Still, my cousin David tries every year to recreate the rolls. They are not the quite same but come in as a great runner up.
Sunlight was pouring through my kitchen window and I wanted to try a shot not normally seen of food. I adjusted the aperture so I could black out the background and caught what I think looks like a sunrise over "roll"ing hills.
This was a fun challenge.


Tech info:
Canon EF 50mm f/1.8 II
ISO 400
0 EV


- Matthew Johnson


Specs first... Sony A230 with 18-55mm lense. f/5, 1/20 , ISO-400, and natural light. My parents came up from Puerto Rico for the holiday and this is one of the plates my mother prepared me during Thanksgiving. What you see here is Avocado (that mom brought from PR), home made salsa, pepper jack cheese and what we call "Pasteles" in PR. The pastel here is what really makes this a special dish. Pasteles is a dish from Indigenous origins on the Latin community. It starts with pork being diced and cooked as a stew. Then a "masa" is prepared out of grated "Yautia"(also known as taro, malanga) and seasoned with the liquid from the meat, some milk, and oil that has been boiled on annatto seeds and a pinch of salt. The dough is then placed on a piece of banana tree leaves, that has already been soften over the flame of the stove prior. A small amount of the pork is placed in the dough and you then cover the meat with some of the actual dough surrounding. The leave is then folded and tied with strings from palm trees. This is then boiled on water for 40 minutes. More info can be found with a quick google search for "Puerto Rico Pasteles".


-Felix Garcia


These are our family-recipe Pecan Rolls, just outta the oven. Taken with my HTC Incredible 2, uploaded to Google+, where I was able to adjust the white balance so they look more natural, naturally.

-Dan Balliro


camera used: cannon rebel EOS XT

Vignette effect used
Focal sharpen effect used
Saturation, highlights, shadows, overall exposure, and curves ajusted

Stuffing, the classic dish at thanksgiving, the dish everyone has. My
girlfriend pulled the turkey out of the oven and i saw all those
classic colors, that just bring the thought of thanksgiving into mind.
The brown carmelization of the skin, and the sugars in the bread,
mixed with the cranberries inside.


The recipe is actually a tradition of my girl friends family, she use
to watch he dad make the turkey every year. She tells me all the time,
that every year she would ask her dad how he made his gravy, and how
he made the turkey, as well as the stuffing. Every year that she can
remember she asked, it wasn't until two or three years ago that she
actually ever remember what he said. And now, since we moved away from
our families, she carries out his tradition of stuffing, along with a
little twist of herself. It's the best stuffing i've ever had, yes
better than my mothers. I'm happy i got a picture of it to share with
the world, and the recipe to follow:

1 box stove top turkey stuffing mix
1 box sage traditional stuffing mix
Fresh ground black pepper
Ground sage
3 stalks of celery chopped to medium dice
1 pink lady apple, chopped to small dice
1 1/2 cups craisins
1 sweet onion cut to small dice

Mix all together, make sure to smell the hevenly scent, and stuff
inside the bird. If you're bird is going to take more than 4 hours to
cook, make sure you cook it on the stove first with water until it
reaches 145 degrees farenhiet, and then stuff it in the bird. Take it
out when the birds ready and enjoy a little taste of heaven.


- Jesse Snowden

Camera: cannon rebel EOS XT

the story behind the shot, I was making my first cranberry sauce, and i noticed how beautiful the sugar crystals looked upon the cranberries, and i had to take a picture. The shot originally had the whole pan of berries, and eventually was cropped down to this beautiful segment. Editing wise, not much was done. It had exposure, highlights, shadows, contrast, and levels adjusted, pretty much and overall basic editing to make the colors and textures really pop.


The recipe:

a handful of rasberries frozen
a bag of fresh cranberries
1 cup sugar
1 tbl cinnamon
1 teaspoon salt
juice of half a lemon

cook these ingredients down until they form syrup consistency
blend in a food processor


return to pan and cook an additional half bag of fresh cranberries in the syrup
(make sure the cranberries are roughly chopped)
and cook until tender and the skins have lost their bitterness

The story behind, this is only my second thanksgiving i've spent away from my parents, and every family has their classic traditions. This year i felt it was time to start my own, so i stated and adventure of cranberry sauce. This is definitely not the classic cranberry sauce or traditional really at all. Instead it has an initial sweetness, and then a spiciness after from the cinnamon. Its unique, as is a lot of things i cook. It was necessarily my favorite for putting over the turkey, and that wasn't my goal... it was the left overs. You can only have turkey and gravy so many times before it gets old. So, this can be used on as a spread for hot turkey sandwiches, or cold turkey sandwiches. It can also be used for potato pancakes which is what i always had the next day after thanksgiving. This dish is the start of a new tradition, it was really fun to make, and experience all the different flavors it has while it's cooking.

-Monique Jones


What do we do for Thanksgiving? Well there are these two pies that have been family tradition. One is a chocolate meringue pie. Unfortunately the recipe is lost to me as it was my Grandmother's and my Mother had the recipe and promised to give it to me if I lost 40 pounds 6 Thanksgivings ago. Unfortunately, my parents were lost that same day in a car wreck just a few miles from my house. I am still trying to recreate the recipe based on ones I have found on the net, but still have some work to do.

The other pie is a childhood favorite that also came from my Grandmother. Chocolate Chip Pie. It is one the kids would help with while Thanksgiving dinner was being made, to help keep them out of the way.

The recipe is simple. One grahmcracker crust, vanilla pudding, and chocolate chips.


Mix the vanilla pudding. If using cooked pudding, allow it to cool before mixing in the chocolate chips. If using instant pudding, mix in the choclolate chips once the pudding thickens.

Pour the mixture into the pie crust and stick in the fridge to thicken. Serve will cool whip or whipped cream.

Camera Canon EOS REBEL T2i
Exposure 0.05 sec (1/20)
Aperture f/8.0
Focal Length 96 mm
ISO Speed 1600
Exposure Bias 0 EV


-John Hays

"Through the Cosmos"
My name is Kent Ring. Me and my brother were messing around having fun with my camera and then we decides to put the lens of my camera at the bottom of his cosmopolitan and then have him look in to the glass. I was surprised how the picture came out and decided to send it to this weeks competition. I thought this picture came out much better than the others of the other thanksgiving dishes.
Sony A200, 18-250mm lens.


11/4oz Vodka
3/4oz Triple Sec
splash of Lime juice
1 oz Cranberry

We started making them several years ago. After 2 or 3 all of the food tastes good-it doesn't matter
if your sister in law brings burnt sweet potatoes every year or that dinner is supposed to be done at 1
and somehow never makes it to the table til 4:00. Then we just sit around and laugh about growing up.


-Kent Ring


This is picture of our traditional filipino lumpia dish. The picture was taken on the lighting only by the fluorescent house lights. The picture was taken with a Canon 60D.

Lumpia is a dish that was usually served at our family gatherings and usually always
reserved for special occasions due to the long prep time.

Basically, you just need:

Egg roll wraps
garlic(if desired)
ground pork
cooking oil

Basically you just combine the carrots, onion, garlic, pork, and whichever other ingredients
you desire in a large bowl. The difficulty comes in the wrapping of the lumpia. One must take a little of the
pork mixtures and spread a line of it onto the wrapper. Then wrap the filling similiar to a burrito but tighter and
smaller. The tighter the wrap is all the better.


Then heat up the oil. Wait until is reaches about 400 degrees then deep fry the lumpia's you have just wrapped until they
are golden brown all over.

Let them cool and they are good to go!

Hope you Enjoy!

-Alden Bruce


Krustenbraten is the epitome of pork goodness. The crackling skin utterly destroys turkey and would even tempt Muslims to reverse the ban on pork. My wife is from Germany, but is of Turkish decent so it actually has converted one Muslim to the darkside of the pork. We decided not to do a turkey because we are such a small family and the turkey goes to waste usually every year due to it being to large and rather bland in flavor. We did the Krustenbraten for Christmas and it just destroyed any memory of meat that I had tasted before so it has now become the all-star for our family during the holidays.

1 pork shoulder with rind
roasted veal bones
500 ml chicken broth
1 tablespoon tomato paste
½ tsp caster sugar
¼ l malt / dark beer
1-2 carrots
¼ celery
3-4 shallots
4-6 potatoes
1 slice of ginger (0.3 - 0.5 cm)
3 garlic cloves, with shell
½ - 1 teaspoon caraway seeds, whole
2 bay leaves
1 sprig marjoram

Back in Bleck chopped bones and spread in the oven at 200 ° C in 30 min until golden brown all around.
Remove from oven and allow to drain.
Chicken broth in saucepan, put in pork shoulder with rind side down, add bones and at 140 ° C for 1 hour in the oven.
Remove the meat and the rind at a distance of 1 cm carve crosswise.
Powdered sugar in large saucepan over medium heat, caramelize.
Add the tomato puree, fry briefly and deglaze with beer and simmer and boil down a little liqueur-like.
Now give meat with rind on top of it.
Broth and bone it.
Celery, carrots and shallots coarsely cut, or cut into sticks, do so.
And it turned potatoes in the oven at 150 - 160 ° C for 30 min to cook.
Then, ginger, cumin, bay leaves, marjoram and garlic cloves to branch and cook another 60 minutes in the oven.
Bone to pick out, cut meat into slices.
Season sauce with salt.


-Tim Taylor

I keep meaning to enter one of these, and I actually saw the post about the contest in time for this one. Using my aging, yet still spry Nikon D80 and a 28-80 lens I picked up for a steal, I set it to 15/F5.6 and due to the terrible lighting in my kitchen and my desire to eat rather than set up my tripod, I used the flash. I've been shooting RAW for some other stuff, so I just left it on that. I tweaked the color and did the b/w masking in Photoshop to play down all the crap on the counter in the background.


This is my husband dishing up our super tasty Stuffed Pork Loin. We started making this a couple of years ago when we, in almost 10 years of coupledom finally had a holiday where we couldn't visit family (we're Seattle, the closest is Sacremento). We didn't want to do the whole traditional thing since it's just the two of us. We make a stuffed pork chop that's also super tasty, so we thought- why not adapt it? This is completely our own creation, with only guidance from other recipies on cooking time and stuff like that. We've had some misses in the several times we've made it- we once forgot to salt and pepper the meat, but it was still darn tasty.

Since it's an original creation, there really isn't a specific recipe, just kind of eyeballing, smelling and tasting. Take 1 pork loin, about 1 or 1.25 pounds for 2 people and split lengthwise, but not all the way through. Spread open and flatten by pounding (fist works fine- it was driving the dogs nuts- they thought there was someone at the door) until even thinness. Salt and pepper the inside of the meat and spread with butter mixture.

For the butter mixture, take about 4 tablespoons of butter, cut into small pieces and put into chopperator (mini cuisanart chopper) with 3 slices proscuitto (from one of the pre-sliced packages), and 1/4 cup-ish of dried cranberries, dried apricots, and toasted pecans (or whatever nut you prefer). Also add 2 sprigs fresh rosemary and thyme (pulled off the stems, of course). Chop until well mixed and spread on the inside of the meat.


Roll the meat tight with stuffing inside and tie with butcher's twine. Put a little olive oil on the outside and salt and pepper all around. Sear in a large pan on med-high for about 3 minutes per side, depending on thickness of meat- if it's smaller, do 2 minutes per side. Put in roasting pan- on rack- into 400 degree oven for 20 minutes or so (or until it hits whatever temp pork is supposed to, we guess). Let it rest for about 10 minutes, slice and enjoy.

The sweet potatoes are simply diced and tossed with olive oil, salt, pepper, chopped fresh garlic and rosemary, and diced pancetta. They get roasted in the same oven for about 30 minutes, or until soft and cooked through. Times nicely if they go in while meat is being prepared.

We did salads this year, but in the past we've done grilled green beans- just toss with oil, salt and pepper and grill for 6-8 minutes (until tender), turning often.


- Christina Anstaett

This is my homemade Pumpkin Pie that I make for my family and I every Thanksgiving. It's one can of pumpkin guts, one can of evaporated milk, sugar, salt, pumpkin pie spice, and cinnamon sugar. I shot this on my Nikon D5000 with a 35mm f/1.8G, under regular kitchen lighting on my granite countertops. Settings were 1/50th of a second, ISO 800, and f/2.8. Thanks!


-Corbin Walp

Every Thanksgiving, my mother would make the most delicious rolls. She would take two frozen Rhodes rolls and put them in one cupcake container. She always called them butts because when they rose and were baked they looked like... well... butts. Every time she takes them out of the oven she sings, "I got big butts and I cannot lie..." It became a Thanksgiving tradition, that my wife then adapted as well—though, without the singing part. This shot was taken with my Nikon D3100, Nikkor 18-55mm AF-S DX VR Zoom lens.


-Bryan Lanning

Nikon D5100 with 18-55mm DX Lens

ISO 1600
f / 5.0
1/13 shutter
Not so much of a Thanksgiving Day tradition, but more of a get together tradition. Been making this for the past 2 years, so here it is, my Chocolate Pecan Pie. Since, like many of you perhaps, I have to go to at least two get together's today, this Thanksgiving Day, I went ahead and made two. Nothing special about the recipe, other than it's lighter than the other ones I have had before. Recipe is as follows:
9 - inch pie shell
1 1/14 cups pecans, chopped
2 eggs slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 tablespoon molasses
2 tablespoons melted butter
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips


Preheat oven to 375. Spread semi-sweet chocolate chips along bottom of pie shell (that's already in a pie tin of course). Then do the same with the pecans, over the chocolate chips. Mix remaining ingredients by hand in mixing bowl. Pour in mixed ingredients, causing the pecans to float to top. Tent the crust of the pie shell with foil (or pie protector) to keep crust from burning. Place in oven. After 20 mins, remove foil along crust. Bake for another 20-25 mins or until crust is golden. Place pie on wire rack and let it cool completely! DIG IN!

- Francisco Ramirez


Cranberry Chiffon Pie
1 baked 9" pie crust
1 envelope Knox gelatin
1/2 cup cold water
2 cups fresh cranberries
2 egg whites
1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt

Whipped cream
1 cup whipping cream
1 tablespoon sugar
Vanilla extract to taste

Prepare and bake pie shell. Soften gelatin in water. Combine cranberries and gelatin. Bring to boil, simmer 5 minutes, stirring often. Cool.
Beat egg whites until stiff, add 1 cup sugar, lemon juice, salt and cranberry mix. Beat until mixture holds firm peaks, 6 to 8 minutes. Pile into pie shell, chill 4 to 5 hours, slice, add whipped cream.


Combine whipping cream, sugar, and vanilla. Beat until stiff peaks form. Beat a little longer for good measure.

This is a traditional recipe from my wife's family, passed down in my mother-in-law's handwritten cookbook before she died. I wouldn't touch it the first year I saw it just because of the color, now I count the days until the cranberry harvest so I can have it. The cranberries need to be fresh for best results, so if you don't live in New England this won't be as good as it could be.

Nikon D5000, Nikkor 35mm lens. 1/60, f/1.8, ISO 220. Raw conversion done in Photoshop Elements 9, and I ran some color correction/sharpening actions.


-Matt Owen

Body: Canon T2i
Lens: 50mm f/1.8 (UV filter)
Shutter speed: 1/50
ISO: 250

Natural lighting, white balance set to Tungsten

My family always meets at my grandparents' house for thanksgiving, always eat our thanksgiving dinner around the big table. My grandparents, pictured here, JUST pulled the turkey out of the roaster, and are pulling the plastic lining off of the turkey filled with the most amazing stuffing you'll ever feast on (stuffing can be seen in front of my grandmother). To be honest, I have no idea what my grandpa is pointing at. And as far as i know, they stuffed the turkey with the stuffing (obviously), and plopped the turkey in the roaster and pulled it out a few hours later.


-Ben Olson