Author: Michael McLaughlin
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Author: Sara Forte
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
Author: Frederik de Pue
Author: Jeff Jake
Author: Molly Wizenberg
Author: Maggie Ruggiero
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
Author: Victoria Granof
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
Author: Ian Knauer
Author: Ruth Cousineau
Author: Frank Stitt
Author: Lori Longbotham
Author: Suzanne Goin
Author: Sema Wilkes
Author: Scott Peacock
Author: Sean Brock
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
Author: Kent Rathbun
Author: Andrea Albin
Author: Kent Rathbun