Author: Sarah Patterson Scott
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
In this gravy recipe, the high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.
Author: Allison Vines-Rushing
Author: Victoria Granof
Author: Selma Brown Morrow
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: Bon Appétit Test Kitchen
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop...
Author: Rochelle Palermo
Author: Ivy Manning
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
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 into that sort of thing).
Author: Claire Saffitz
For fall gatherings-everything from back-to-school to Thanksgiving-this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it...
Author: Karen Tack
Author: Sarah Patterson Scott
Author: Rose Levy Beranbaum
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
Author: Naomi Pomeroy
Author: Marlena Spieler
Author: Susan Spungen
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Carolyn Beth Weil