Christopher Testani

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

This recipe is easily doubled; it's also a perfect host or hostess gift.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

If you can remove the lemon peel in one unbroken spiral strip, it will look great in the bowl.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

The only better than not having to turn on the oven for this pie is that you can also make it ahead.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence. 

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.