Ann Redding & Matt Danzer

A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Turn this tea punch recipe up a notch with a decorative ice ring.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.