Thanksgiving
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A.K.A. seven excuses to stuff your face next week without guilt
Julia Bainbridge
Find out what food mags and websites are bringing to the dorkiest-ever Internet dinner party (but also the most delicious)
Emily Fleischaker
Our Editor in Chief recounts the importance of turkey carving, new recipes, and old traditions
Adam Rapoport
Spurred by the anticipation of a kitchen full of turkey, cranberry sauce, and mashed potatoes, we got a little carried away thinking up nine other ways to use them
Andrew Knowlton
When it comes to tradition vs taste on Thanksgiving, it's hard to determine which is more important
Elizabeth Gunnison
'Cause there is no such thing as a good pie without a good crust
Bon Appétit
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
It doesn't have to be complicated, but it does have to be perfect. Here's how
Bon Appétit
Think twice before digging into that gooey gratin—these are the most unhealthy Thanksgiving dishes.
Marissa Lippert
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
Here's how to do it.
Hunter Lewis
Hunter Lewis
You might dream about the in-laws catering Turkey Day, but the NYT best-selling author isn't ready to hand over the holiday
Julia Bainbridge
Sheer deliciousness plus the ability to amuse and entertain no matter which football team is winning
Guest
A sharp knife and little practice (on chickens!) makes perfect
Andrew Knowlton
Start planning now to get a little done at a time, and this holiday is going to be a cakewalk
Julia Bainbridge
We find out which bird is best for Thanksgiving dinner
Yes, you really do need to defrost your turkey ahead of time.
Janet McCracken
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Step-by-step instructions on cider-brining a turkey for Thanksgiving.
But more importantly, he sets the record straight on eelducken and other Thanksgiving lore
Bon Appétit
Don't want to derail your healthy habits on Turkey Day? Here are some tips and healthy Thanksgiving recipes.
We've come a long way since 1621
Bon Appétit
Expert picks for bird-friendly bottles
David Lynch