Thanksgiving

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

We’ve done the math—there’s a chart and everything.

To casserole and beyond! 

Brussels sprouts. Green beans. Winter squash. All our favorite Thanksgiving vegetables in one delicious place.

Nostalgia never tasted better.

These green bean recipes might just steal the show.

It’s all gravy, baby.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

The Thanksgiving equivalent of hair of the dog.

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

This holiday side is worth doubling.

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Advice for Thanksgiving gatherings small and very small.

Executive editor Sonia Chopra doesn’t know exactly how she’ll be celebrating, but she’s counting on a full table.

This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

Amanda Mack of Crust By Mack in Baltimore puts her own spin on tried-and-true holiday baked goods.