Author: B. Smith
Who doesn't love roasted turkey?! Everything about it warms the soul-the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into...
Author: Katherine & Ryan Harvey
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Author: Maggie Ruggiero
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
Author: Bruce Aidells
Author: Ruth Cousineau
Author: Jeanne Thiel Kelley
Author: Marlena Spieler
Author: Andrea Albin
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your...
Author: Katherine Sacks
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Author: Gabrielle Hamilton
Author: Shelley Wiseman
Author: James Beard
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
Author: Bobby Flay
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin
Author: Diane Rossen Worthington
Author: Jennifer Iserloh
Author: Ruth Cousineau
