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magazine stuffing one recipe four ways
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(157)
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More than 10 years after its publication, this Thanksgiving classic keeps them coming back for more.
4.6
(4.58)
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Recipes
Stuff your face with all the foods that are, well, stuffed.
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Cooking
Whether you call it stuffing or dressing, your holiday lineup isn’t complete without this signature side.
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Culture
Rum punch, a big batch of rosé-Aperol spritzes, and more big batch cocktails.
Recipes
This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
4.6
(4.56)
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Puppy chow, sloppy Joes, and one elaborate Jell-O mold.
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Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
4.5
(4.5)
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A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
3.4
(3.4)
Recipes
With a top coat of melted butter and a sprinkling of sea salt, these dinner rolls are trophy-worthy.
4.0
(4.22)
Recipes
This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.
4.3
(4.29)
3.7
(3.7)
Easy
Recipes
Decorate these mini pumpkin cupcakes with a team of costumed kiddos (or all by your spooky self).
4.0
(3.8)
Articles
(64)
Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Cooking
How to make your best stuffing yet, no matter which recipe you’re following.
Sarah Jampel
techniques
If you're going to do one ounce of prep this Thanksgiving week, make it this.
Elyssa Goldberg
Nancy Oakes
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
Videos
(280)
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We asked some of our favorite chefs from Mission Chinese and The Meatball Shop how they put a twist on Thanksgiving stuffing.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Andy Baraghani, Carla Lalli Music, Priya Krishna, Molly Baz, Rick Martinez and Alex Delany at home as they make 9 different pantry desserts. Learn how to take those frozen waffles to the next level. Got some barley you're not sure what to do with? How about some barley rice pudding?
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This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It's one-pot, one-bowl magic.
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We show you how to use the bulk bins to make delicious, healthy pancakes!
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Join Zaynab Issa, Rachel Gurjar, Brad Leone, Hana Asbrink, Shilpa Uskokovic and Chris Morocco in the Bon Appétit Test Kitchen as they each make their favorite soup recipe that calls for only five ingredients.
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Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn, demonstrates how to make 8 types of dim sum including the "holy trinity" every chef is judged by: their siu mai, har gow, and pork bun.