Marcus Nilsson

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

This salsa verde is an herby alternative to cranberry sauce.

A dry brine with fennel, chile, and maple, can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

Once you master the sufganiyot (click for recipe) technique, you can fill it with whatever you like, including this chocolate cream.

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

This homemade version of the Italian classic tastes as though it's been perfected over generations.