Thanksgiving

The lazy gourmet's guide to organizing a feast by mail, from caviar to ice cream

Time-tested, food-stained, and foolproof recipes for your Thanksgiving table

Well, as long as you're avoiding these 7 common mistakes. And if you do, your gravy will be a rich, silky, lump-free masterpiece

It all starts with the stock and ends with sighs

Welcome to a week's worth of ways to sauce up your Thanksgiving meal

After watching dad perfect it over 25 years, a blogger takes her turn at the stove

Confit turkey legs, pecan chocolate tart, and, of course, champagne

The BA Foodist was terrified but aced the meal, thanks to these time-tested tips

When the fridge is packed, here's how to bag and brine your bird.

At a mystical hunting lodge in Northern California, Chabon and his family learn to give thanks

No 'grousing' about dry meat with these non-turkeys

But he digs goose

The most common cooking mistakes--and how to avoid them

Here's why you should be grateful

Sam Sifton on which bird to buy and how to cook it

Sam Sifton of the New York Times drops some knowledge

Because turkey is the diva of Thanksgiving, and you have to give her the attention she needs

That means no YouTube-worthy fiascoes. And shoes, always shoes

Got an extra can of pumpkin purée or half a bag of frozen cranberries? You certainly have some leftover turkey. Here's how to use it all up

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.