Easy

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.

Spinach and feta arrive in tiny puff-pastry packages.

Serve this cake at brunch, or for dessert with a scoop of ice cream.

You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.

A simply roasted turkey recipe, glazed with rosemary-infused butter.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

This chocolate chip cake recipe is perfect for beginners—the result is moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

“Pistachios are buttery, piney, crunchy, and creamy—plus they go great with a cold beer,” says Nathan Allen of Knife & Fork in Spruce Pine, NC. The use of Angostura bitters here might be a surprise for those used to seeing it on cocktail menus exclusively, but its spicy, clove-cinnamon-y flavor is just as valuable as a flavor booster in this snack.