Thanksgiving

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

What is a butterball? At our Thanksgiving table, it's exactly what it sounds like. From chair spice to salt and maple flavors, these turkey-shaped balls of butter will fit right in at your feast.

From banishing the kids table to drinking dessert, these are the Thanksgiving dinner etiquette rules BA Foodist Andrew Knowlton abides by.

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.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

This is especially good on tomorrow's cinnamon toast.

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.

20 easy, last-minute Thanksgiving recipes that use ingredients you probably already have in your pantry or fridge.

When your parents are far away and your sister’s working at the grocery store next door, Thanksgiving with strangers becomes strangely wonderful

We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.

If it ain't broke, don't fix it—our readers say these classic BA hits are the best Thanksgiving recipes ever.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.

There’s an art (and a science) to assembling a serve-yourself Thanksgiving spread. Here are the keys to pulling it off smoothly.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

There’s no such thing as a perfect Thanksgiving wine. But there is such a thing as a perfect Thanksgiving wine strategy.

A miscellany of modern manners–for hosts and guests–on this most culinary of holidays.

We tasted over 70 mail order Thanksgiving pies to help you find the perfect one.

If you're gonna roast a Thanksgiving turkey, you're gonna want to do it right. Here's how.

Lena Dunham on "the beauty and power of being fed"

It's true, we celebrate Thanksgiving twice—once in the heat of summer and then again in November. Here's how it all works in the test kitchen

It sure doesn’t look like Norman Rockwell’s version. But spatchcocking is the secret to making the best turkey you’ve ever had—in half the time