Whether you’re planning a holiday spread, bringing something unique to a potluck, or simply craving pasta with a refreshing twist, this dish delivers. Its jewel-toned appeal and bold flavor profile make it a true standout—perfect for when you want your spaghetti to sparkle.

Origin Cranberry Spaghetti

While traditional spaghetti is rooted in Italian cuisine, creative cooks have experimented with fruit-based sauces for decades. This unique recipe likely evolved in American kitchens as a way to use fresh or leftover cranberries in a savory setting, blending classic pasta techniques with the bold, tangy flavor of cranberries.

What I Love About This Recipe

The sauce is simple but surprisingly complex—juicy cranberries burst into a jammy consistency that clings to the pasta, while garlic, rosemary, and a splash of balsamic create layers of flavor. It’s a showstopper side dish or a light main that feels special without a lot of fuss.

Also Read : Carrot Bundt Cake

Cranberry Spaghetti

Recipe by RecipeWikkiCourse: Main CourseCuisine: Fusion (American–Italian twist)Fusion (American–Italian twist)Difficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

390

kcal

Cranberry Spaghetti is an inventive, sweet-tangy twist on traditional pasta. This unique dish blends al dente spaghetti with a cranberry-based sauce—often featuring garlic, herbs, olive oil, and a hint of spice—to create a vibrant and unexpected flavor profile. Perfect for holiday meals or creative weeknight dinners, it offers a bold, seasonal spin on comfort food.

Ingredients

• 12 oz spaghetti

• 2 cups fresh or frozen cranberries

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

• ¼ teaspoon crushed red pepper flakes (optional)

• 2–3 tablespoons honey or maple syrup

• 2 tablespoons balsamic vinegar

• Salt and black pepper to taste

• ½ cup grated Parmesan cheese

• ½ cup reserved pasta cooking water

• Chopped parsley for garnish

Directions

• Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and cook about 1 minute, just until fragrant.
• Stir in the cranberries, rosemary, and red pepper flakes. Cook 4–6 minutes, until the cranberries begin to soften and burst.
• Add honey or maple syrup and balsamic vinegar. Cook another 2–3 minutes, stirring often.
• Season with salt and black pepper to taste.
• Add the cooked spaghetti to the skillet along with half of the reserved pasta water. Toss until the pasta is well coated, adding more water if needed to loosen the sauce.
• Remove from heat and sprinkle with Parmesan cheese. Toss gently to combine.
• Serve warm, garnished with chopped parsley and extra Parmesan if desired.

Notes

• For extra richness, add a tablespoon of butter when you stir in the pasta.
• This recipe works well with linguine or fettuccine instead of spaghetti.
• Leftovers keep refrigerated up to 3 days and can be reheated gently on the stove.

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Origin Thanksgiving Sweet Potatoes

Sweet potatoes have been part of American holiday feasts since colonial times, often baked, mashed, or topped with marshmallows in more modern interpretations. Their vibrant color and comforting flavor make them a classic companion to turkey and gravy.

What I Love About This Recipe

It’s simple to prepare and can be made ahead, freeing up oven space on a busy holiday. The combination of maple syrup and cinnamon makes every bite warm and cozy without being overly sweet.

Also Read : Basic Congee

Thanksgiving Sweet Potatoes

Recipe by RecipeWikkiCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

428

kcal

Thanksgiving Sweet Potatoes are a warm and comforting side dish that perfectly complements a traditional holiday meal. They are often baked or mashed and sweetened with ingredients like brown sugar, maple syrup, or cinnamon to enhance their natural flavor. Many recipes top them with toasted marshmallows or crunchy pecans for a rich and festive touch. This classic dish brings a delightful sweetness to the Thanksgiving table and is a favorite among guests of all ages.

Ingredients

• 3 lbs sweet potatoes, peeled and cut into 1½-inch chunks

• 4 tbsp unsalted butter, melted

• ¼ cup pure maple syrup (or honey)

• ½ tsp ground cinnamon

• ½ tsp salt

• ¼ tsp ground nutmeg

• Optional garnish: chopped pecans or fresh thyme

Directions

• Preheat oven to 400°F (200°C).
• In a large bowl, toss sweet potato chunks with melted butter, maple syrup, cinnamon, salt, and nutmeg until well coated.
• Spread evenly on a large baking sheet lined with parchment paper.
• Roast for 25–30 minutes, stirring halfway through, until tender and caramelized at the edges.
• Transfer to a serving dish and sprinkle with pecans or fresh thyme if desired.
• Serve warm.

Notes

• To prepare ahead, roast the sweet potatoes, then reheat in a 300°F oven for 10–15 minutes before serving
• For mashed sweet potatoes, roast as directed, then mash with an extra tablespoon of butter and a splash of cream.
• If you prefer extra sweetness, drizzle with a bit more maple syrup right before serving.

The post Thanksgiving Sweet Potatoes appeared first on RecipeWikki.

Origin Creamy Chicken and Mushroom Soup

This dish takes inspiration from classic European cream-based soups, especially those from French and Central European kitchens where mushrooms and poultry are beloved staples. It’s a timeless comfort food, modernized for weeknight ease.

Why You’ll Love This Recipe

This soup is everything you crave on a chilly day—rich, velvety, and packed with flavor. The combination of tender chicken and savory mushrooms creates a hearty base, while the creamy broth brings it all together with luxurious warmth. It’s incredibly satisfying without being too heavy, and it comes together in just one pot, making cleanup a breeze. Whether you’re using up leftover chicken or starting fresh, this soup is a comforting go-to you’ll want to make again and again.

Also Read : Red Pear, Pomegranate, and Gorgonzola Salad

Creamy Chicken and Mushroom Soup

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 8 oz mushrooms, sliced (button, cremini, or a mix)

• 2 tbsp all-purpose flour

• 4 cups chicken broth

• 1½ cups cooked shredded chicken (or rotisserie)

• 1 cup half-and-half or heavy cream

• ½ tsp dried thyme

• Salt and black pepper, to taste

• Optional: ½ cup cooked rice or egg noodles

• Garnish: chopped fresh parsley or a dash of paprika

Directions

• Sauté veggies: In a large pot, heat olive oil over medium heat. Add onions and cook until soft, about 3–4 minutes. Stir in garlic and cook for another minute.
• Cook mushrooms: Add sliced mushrooms and cook until they release their juices and begin to brown, 6–8 minutes.
• Make the roux: Sprinkle flour over the mixture and stir for 1–2 minutes until it’s fully absorbed.
• Add broth: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
• Add chicken & cream: Stir in the cooked chicken, cream, thyme, salt, and pepper. Reduce heat and simmer gently for 10–15 minutes.
• Add rice/noodles (optional): If using, stir in the rice or noodles and heat through.
• Serve: Ladle into bowls, garnish with fresh parsley or a sprinkle of paprika, and enjoy warm with crusty bread.

Notes

• For a richer soup: Use heavy cream or add a splash of white wine with the broth.
• Make it lighter: Use milk instead of cream and skip the flour for a thinner broth.
• Vegetarian version: Swap chicken for white beans or tofu and use vegetable broth.
• Storage: Keeps well in the fridge for up to 4 days. Reheat gently—don’t boil, or the cream may separate

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