American

“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

Prefer a different berry? Feel free to swap it in.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

If the batter thickens as it sits, thin with more club soda.

More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.

Roasted fresh ham, biscuits and buttermilk-lemon pie make this the ultimate Southern menu for Christmas dinner

Chef Joseph Lenn from Blackberry Farm shows you how to bring a little down home Southern soul to your Thanksgiving sides with ingredients like country ham, sorghum, benne seeds, and butter (duh)

Collard greens, bourbon, bacon, cornbread, and chess pie make this the ultimate Southern menu for Thanksgiving dinner

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.

Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.

A little cider vinegar in the filling keeps this apple pie from being too sweet.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

This creative sandwich uses two leftovers: turkey and stuffing.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.

At the Southern Foodways Alliance symposium, the storied desserts faced off—via the NYT's Kim Severson and CNN's Kat Kinsman. For whom was victory sweet?

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

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.”

This potent punch is dangerously crowd-pleasing.

How to make and serve a variety of Southern-style pickles and dips

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.