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The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
4.0
(3.92)
This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.
4.0
(3.89)
When making this roast duck recipe, don't forget to save all that precious rendered duck fat.
4.0
(3.79)
It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.
3.3
(3.31)
Easy
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.
4.0
(4.02)
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
3.0
(2.97)
In a classic case of more is more, a beach-ball-size bowl of eggnog turns any house into holiday central.
3.5
(3.49)
Vegan
Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
3.5
(3.5)
Quick
It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
4.0
(3.92)
Easy
If you like it hot, this one's for you. Adjust the heat to your liking, or use another finely ground chile in place of the cayenne.
3.0
(2.8)
Easy
Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.
Easy
This is especially good on tomorrow's cinnamon toast.
2.0
(2.1)
Easy
The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.
This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.
5.0
(5)
Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.
3.6
(3.6)
This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
4.0
(3.81)
Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.
4.0
(4.11)
This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
Vegan
This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.
3.5
(3.53)
Vegan
When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.
3.7
(3.7)
Quick
Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
4.0
(3.91)
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
4.0
(3.97)