Dinner

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

Crispy shallots are an addictive garnish on this slaw.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

We recommend using a finely ground cornmeal for these; it will give them the ideal texture.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

This recipe can easily be doubled to serve eight, instead.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

Get your pan nice and hot. If you have a cast-iron skillet, now’s the time to use it.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.