Thanksgiving

For Adam Rapoport, his most successful Thanksgiving dinner was the one when he realized you don't need to over-plan, over-cook, and over-invite.

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Watch this video and you'll be a turkey-carving master in less than five minutes.

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

If you're looking to whip up a light harvest dinner instead of a Roman empire-level feast.

The turkey and dressing may get all the attention, but it's gravy that makes the meal

Cheesy. Crispy. Make-ahead. These slice-and-bake cheddar crackers are the easiest, tastiest way to kick off cocktail hour.

This savory, cheesy butternut squash bread pudding is a fall masterpiece.

You can’t see the candied almonds in these cookies, but you’ll taste them for sure.

Think of this as a house punch that's a snap to make and relatively low in alcohol. Hard ciders can range from bone-dry to rather sweet, so take a sip and adjust the simple syrup if needed.

If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

With any luck, these will be the softest rolls you ever make.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny. This recipe comes from Turkey & the Wolf in New Orleans, our Best New Restaurant in America 2017.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.