Author: Andrea Albin
Cranberry Eggnog Tart
Author: Alexis Touchet
Author: Molly Stevens
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
Author: Sema Wilkes
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Elinor Klavins
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Author: Katherine Kallinis Berman
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Author: Claire Saffitz
Come in from the cold to this warmly spiced hot apple cider.
How to Make a Double Crust Apple Pie
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!
Author: NicoleMcmom
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Ian Knauer
This broccoli-cauliflower casserole is the perfect Thanksgiving or Christmas dinner side dish. You could also enjoy it any time of the year as part of a delicious family meal.
Everyone needs a perfect pie crust recipe in their arsenal, whether it's for Thanksgiving, Christmas, or just because. This easy recipe should be your go-to!
This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.
Author: Sam Sifton
Author: Shelley Wiseman
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
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