Thanksgiving

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.

If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.

We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.

Passing a large format beer or cider around the table is what's up this Turkey Day.

It’s the most delicious of holidays. But it can be a bit, um, stressful. Here’s how to sit back, relax, and actually enjoy the best day of the year.

For his 47th birthday, our editor-in-chief is asking friends to donate to a cause he's all about, charity: water.

Most importantly, it makes a superior condiment for sandwiches the next day.

Inside Sarah Jessica Parker's ever-evolving, pie-packed family Thanksgiving.

This salad brings the sunshine, not the other way around.

There's no such thing as seconds of these glazed shallots—they disappear too fast.

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.