Thanksgiving

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

There’s no maple syrup in this pie recipe (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with our Cornmeal Bao with Turkey and Black Pepper Sauce.

Stuffing salad still counts as salad, right? In this recipe, it does.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

Turn this tea punch recipe up a notch with a decorative ice ring.

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

Who says turkey get a monopoly on Thanksgiving?

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

How the cast of The Humans stomachs lukewarm turkey, powdered mashed potatoes, and add-water stuffing—every night.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

In preparation for the onslaught of celebratory extra helpings, the BA Test Kitchen editors share their strategies for eating well.

Guess which Michelin-star chef doctors his sweet potatoes with...banana?

Pumpkin pie isn't hard to make… or is it? From a cracked custard to soggy crust, here are all the ways you can screw it up (or not).