A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Author: Bon Appétit Test Kitchen
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.
Author: Sam Sifton
Author: Bill Smith
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Diane Morgan
Author: Ruth Cousineau
Author: Jeff Jake
Author: Maggie Ruggiero
'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe...
Author: evelynathens
Easy Corn Bread
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Jasper White
Author: Gina Marie Miraglia Eriquez
Author: Peter Berley
Author: Larraine Perri
Author: Miriam Backes
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Oriana Neri
Author: Lauren Groveman
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell