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Creamy Potato and Leek Gratin

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds...

Author: Lillian Chou

Roasted Brussels Sprouts with Garlic and Pancetta

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting...

The Simplest Roast Turkey

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.

Make Ahead Mashed Potatoes

You can make and chill these mashed potatoes up to two days before the big night.

Author: Chris Morocco

Turkey Tetrazzini

This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.

Roasted Ducklings in Orange Sauce

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Author: Monte Farber and Amy Zerner

Cheesy Kale and Mushroom Strata

Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.

Author: Deb Perelman

Citrusy Haricots Verts

It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.

Author: Lillian Chou

Toasted Pecan Torte with Butterscotch Topping

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Author: Claire Saffitz

Chocolate Hazelnut Napoleons

Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.

Author: Lillian Chou

Pineapple Glazed Ham

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

Author: Chris Morocco

Wild Rice Dressing

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Author: Andy Baraghani

Spicy Cranberry Sauce

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Author: Claire Saffitz

Double Pecan Thumbprints

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

Sesame Breadsticks

A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips...

Author: Lillian Chou

Orange Ginger Pickled Baby Carrots

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...

Author: Lillian Chou

White Chocolate Fruitcake Bars

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...

Author: Tara O'Brady

Slow Roast Beef

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...

Author: Chris Morocco

Cranberry Sauce with Orange and Cinnamon

Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.

Author: Claire Saffitz

Candied Kumquats

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

Author: Lillian Chou

Dry Rubbed Turkey Breast

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

Glazed and Flaky Apple Tart

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

Author: Claire Saffitz

Dry Rubbed Roast Turkey

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.

Author: Andy Baraghani

Shingled Sweet Potatoes with Harissa

Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.

Author: Molly Baz

Zebra Striped Shortbread Cookies

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

Author: Chris Morocco

Marinated Manchego

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

Author: Andy Baraghani

Cranberry Linzer Tart

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Author: Claire Saffitz

Pumpkin Cheesecake with Bourbon Sour Cream Topping

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Cranberry Fig Sauce

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

Author: Claire Saffitz

Molasses Sandwich Cookies with Coffee Cream

Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...

Author: Tara O'Brady

Crunchy Chocolate Caramel Layer Cake

Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

Author: Donna Hay

Raspberry Rugelach

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Author: Chris Morocco

Citrus and Dill Gravlax

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Author: Chris Morocco

Cranberry Pistachio Baked Alaska

Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

Author: Lillian Chou

Truffled Bay Scallops with Celery Purée

Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you...

Author: Lillian Chou

Grapefruit Bars with Candied Zest

The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...

Author: Chris Morocco

Classic Herb and Fennel Stuffing

We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Author: Andy Baraghani

Stir Fried Brussels Sprouts

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!

Author: Molly Baz

Broccoli Caesar

Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.

Author: Chris Morocco

Pimiento Cheese Crackers

This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.

Author: Andy Baraghani

Cold Toddy

Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.

Author: Andy Baraghani

Onion Dip Potato Chips

These homemade onion-flavored chips just might be more addictive than the store-bought versions.

Author: Andy Baraghani

Pistachio Rose Shortbread Squares

This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...

Author: Tara O'Brady

Pomegranate Prosecco Punch

The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...

Author: Lillian Chou

Butternut Squash Tarte Tatin

Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.

Author: Claire Saffitz

Parsnip Confit with Pickled Currants

It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Author: Molly Baz

Snickerdoodle Party Cookies

We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.

Author: Chris Morocco

Glazed Shallots with Chile and Thyme

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

Author: Molly Baz

Burnished Potato Nuggets

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

Author: Chris Morocco