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This sour-salty soup was made for using up sweet, late-season tomatoes.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

“Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to,” says Mister Jiu’s chef Brandon Jew.

Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.

Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

Make this on a Monday and show Garfield what’s up.

Lara Lee’s vegetable nasi goreng combines the beloved Indonesian fried rice dish with sambal matah and a citrusy relish fragrant with lemongrass, ginger, and makrut lime leaf.

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. 

This fragrant Cambodian salad is a multisensory experience—a combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish.

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.

This cheesy layered casserole is the ultimate sweet-and-savory mash-up, thanks to ground beef simmered with sofrito and tomato, melty mozzarella, and fried plantains to top it all off. 

The combination of corn, soy, and butter is as delicious as it is classic. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here, the three come together along with pan-fried tofu, scallions, mirin, and sesame oil to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.

A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. In this version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. 

Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.

Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.