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It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.
3.3
(3.31)
There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
4.0
(4.16)
Easy
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.
4.0
(4.02)
Like a potato-y flatbread and great topped with cured fish.
4.3
(4.3)
Quick
It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
4.0
(3.92)
Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.
4.6
(4.58)
This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.
4.3
(4.29)
Stop! Don't douse that spaghetti squash with marinara sauce—try one of these recipes, instead.
Carey Polis
Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.
3.6
(3.6)
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.
4.3
(4.29)
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
4.0
(3.81)
Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.
4.0
(4.11)
Vegan
We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.
3.5
(3.5)
This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
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.
3.7
(3.69)
Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.
3.6
(3.61)
Vegan
This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.
3.5
(3.53)
Dried beans are more cost-effective and tastier than the canned variety—here's how to cook 'em right.
Rochelle Bilow
Dig out that old garlic press, and use it with pride!
Dawn Perry
We love all squash, but acorn squash just may be the best squash—here's why
Rochelle Bilow
Mess with the mashed potatoes and your family might revolt. But Thanksgiving vegetable sides are fair game for surprising—and seriously good—preparations.
Belle Cushing
Quick
Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
4.0
(3.91)
Quick
You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
4.0
(4.13)