Author: Ellie Krieger
Author: Jeff Hertzberg, M.D.
Author: Traci Des Jardins
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Author: Andrew Tarlow
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Author: Sarah Patterson Scott
An easy Roasted Beets and Carrots recipe.
Author: Nathalie Dupree
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
Author: Carolyn Beth Weil
Author: Andrea Albin
This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.
Author: Rhoda Boone
These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but they'd also make an excellent meatball sub.
Author: Katherine Sacks
Author: Antoinette Muto
Author: Ian Knauer
Author: Lora Zarubin
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Adam Perry Lang
Author: Lillian Chou
Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Author: Anna Stockwell
Author: Alexandra Leaf
Author: Ruth Cousineau
This was my grandmother's recipe, everything she made was just really good. I decided to post a bunch of her recipes so others can enjoy what she did for me.
Author: Leanne
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Alain Rondelli
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it...
Author: Adina Steiman
Author: Michael McLaughlin