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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)
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
3.0
(2.97)
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
3.6
(3.57)
The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.
4.0
(3.76)
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 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.
4.3
(4.28)
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)
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.
5.0
(5)
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)
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)
Quick
Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
3.5
(3.54)
Quick
A low-fuss soup like this spicy, hearty number is great for a crowd.
3.7
(3.72)
Quick
Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.
4.0
(4.03)
Easy
A silky, subtly sweet little number that makes fall vegetables feel downright swanky.
4.3
(4.34)
Quick
Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.
4.0
(3.89)
Quick
Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.
3.5
(3.51)
Easy
This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.
4.0
(3.91)
Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.
3.7
(3.71)
Easy
Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
3.5
(3.52)