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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Join Chris Morocco, Kendra Vaculin, Shilpa Uskokovic, Hana Asbrink, Rachel Gurjar, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite Thanksgiving side dishes.
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
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The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe.
Get the recipe: Maple-Butter-Glazed Turkey
Get the recipe: Maple-Butter-Glazed Turkey
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
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We asked award-winning chefs including Daniel Boulud and Danny Bowien their secrets to making juicy, flavorful turkey.
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Join pro chefs Tiana Gee, Brad Leone, DeVonn Francis, Kendra Vaculin, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they share their personal shopping lists, revealing the essential items and ingredients they pick up from the grocery store week in, week out. From flavorful sauces and condiments to fresh greens and good old fashioned junk food, there's bound to be something for everyone in one of these shopping carts.
Shop some of the Test Kitchen's favorite pantry ingredients below:
DeVonn Francis:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Chris Morocco:
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Tiana Gee:
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Kendra Vaculin:
Farro: https://amzn.to/33Ki2kQ
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Jessie YuChen:
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Brad Leone:
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
Harold Villarosa:
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
Shop some of the Test Kitchen's favorite pantry ingredients below:
DeVonn Francis:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Chris Morocco:
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Tiana Gee:
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Kendra Vaculin:
Farro: https://amzn.to/33Ki2kQ
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Jessie YuChen:
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Brad Leone:
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
Harold Villarosa:
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
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It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out. We bake ours outside the bird to maximize crispy bits (and, of course, you can’t stuff a spatchcocked turkey).
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Former New York Times restaurant critic (and current Senior Editor) Sam Sifton literally wrote the book on Thanksgiving. We enlisted Sifton to show us a Thanksgiving tradition that's becoming the subject of countless YouTube videos--the fried turkey.
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In this edition of Street Eats, Bon Appétit joins chef Lucas Sin at Elvis Suki in Bangkok to try their Michelin-rated street food, from their signature sukiyaki to their famous chargrilled scallops.
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Some things about Thanksgiving should never change: gravy, mashed potatoes, Aunt Jane making an untoward comment to a new significant other. But side dishes sit far enough outside the realm of Traditional Holiday Fare that unusual suspects like harissa or miso can slip right in. Here, tips for keeping things interesting—and crowd-pleasing, too.
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In this episode of Eat Stay Love, host Jamie McDonald samples the cuisine at FT 33 in Dallas where chef Matt McCallister is pushing the boundaries on formal dining with his highly creative menu that is an evolution beyond farm-to-table. Through intimate partnerships with local chefs and a set of self-enforced creative challenges that force the entire team to think outside of the box, the dining experience at FT33 is a standout in the South, or anywhere.
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Executive chef Jamal James Kent of Michelin-starred New York restaurant Crown Shy brings us into the kitchen, up close and personal, for an unparalleled look behind the scenes of a busy dinner rush.
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Mission Chinese chef Danny Bowien thinks you should throw some pastrami in there; Bobby Flay has a green chile queso sauce for mashed potatoes; and more Thanksgiving side inspiration from celebrity chefs.
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Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey.
Get the recipe: Roast Turkey With Tangy Honey Glaze
Get the recipe: Roast Turkey With Tangy Honey Glaze
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It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.
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In the world of Thanksgiving sides, there is a plethora of options, so deciding on which ones to make for your feast can be challenging. That's why Claire Saffitz and Christina Chaey are here to up your Thanksgiving side dish game.
Check out the recipes here: https://weightloss-tricks.today/story/making-perfect-thanksgiving-sides
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
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Things got a little steamy in the kitchen when we filmed the how-to video for our Porchetta-Style Roast Turkey.
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This is it. Bringing it all together. Brad, Claire, Rick, Carla, Andy, Chris, Molly and Christina have striven over the last few weeks to create the perfect component parts of a Thanksgiving dinner: turkey, stuffing, mashed potatoes, gravy, cranberry sauce, sides, pie. Now they're here to bring it all together in the finale and make a (mostly) absolutely perfect Thanksgiving meal.
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As we may have mentioned once or twice this week, Thanksgiving is all about the turkey. So you really don’t want to screw it up. Here's what you should avoid.
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Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
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We had a panel of kids try popular Thanksgiving side dishes of the past century, from oyster shooters of the 1920s to beet-filled deviled eggs today.