Author: Lora Zarubin
Author: Bobby Flay
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well...
Author: Ken Haedrich
Author: Bon Appétit Test Kitchen
These adorable treats are the ultimate mash-up of crisp linzer cookies and apple hand pies. Each flaky cookie crust holds a dollop of cinnamon-flecked...
Author: Rhoda Boone
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...
Author: Andrea Albin
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
Author: Michael McLaughlin
Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories...
Author: Douglas Poe
Author: Andrea Albin
Author: Oriana Neri
This is a recipe from my grandmother. It was passed down to me by my mom. Not sure but I think my grandmother got it from her mom too. In any case, I love...
Author: Relayer
Author: Suzanne Goin
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden...
This sweet, rich Southern stunner, adapted from Patti LaBelle's cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato...
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the...
Author: Rhoda Boone
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Maria Helm Sinskey
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher...
Author: Ivy Manning
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani