Author: Carole Bloom
Author: Ellen Lebow
Author: Tina Miller
A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Author: Toni Tipton-Martin
Author: Melissa Roberts
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing.
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Sara Foster
Author: Kay Chun
Author: B. Smith
Author: Bobby Flay
Author: Nathalie Dupree
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Author: Andrea Albin
Author: Melissa Clark
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
Author: Bill Smith
The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.
Author: Candace Nelson
If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Author: Melissa Clark
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit...
Author: Kemp Minifie
Author: Jennifer Iserloh
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen