a Thanksgiving Almanac
Savor the holiday with this top-to-bottom guide that captures the timeless—and delicious—spirit of the season.
pg. 132
134/
the menu
Bring Thanksgiving closer to home with the best of America's heirloom ingredients.
By Nancy Oakes and Pamela Mazzola
146/
the turkey
salt it, don't brine it
Dreaming of moist, delicately seasoned turkey with a crackling, golden skin? Make it happen with our secret salting technique for perfect turkey.
By Rick Rodgers
150/
the stuffing
one recipe, four ways
Find your favorite stuffing with four unexpected, mouthwatering variations on this Thanksgiving must-have.
By Sara Foster
154/
the sides
make ahead makes it easy
Whether you're hosting your own party or simply attending one, these 12 crowd-pleasing side dishes will dazzle and,
best of all, can be made ahead.
By Lora Zarubin
162/
the dessert
purely pumpkin
So much more than just pumpkin pie (although we've got that, too), pumpkin
desserts like cheesecake, butterscotch pie, layer cake,
and brown-sugar crème
crûlée will have everyone
saving room for dessert.
By Sarah Patterson Scott
168/
the recipe guide
We've compiled all of our delicious Thanksgiving
recipes in one easy-to-find,
easy-to-cook-from place.
28/
r.s.v.p.
Readers' favorite restaurant recipes.
Quick everyday recipes from
the Bon Appétit Test Kitchen.
84/
family style
Forget the seafood shack; this foolproof recipe yields crisp, crunchy fish and chips at home.
By Maria Helm Sinskey
89/
at the market
The fruit's juicy, ruby-red seeds give a punch of color and tangy sweetness to dishes like Mediterranean salad and marinated lamb.
Text by Amy Albert
Recipes by Marlena Spieler
97/
bonus pull-out guide: shopping the seasons
Find out which produce is
at its peak during fall.
By Amelia Saltsman
106/
the baker
A spiced cranberry Bundt cake makes a delicious homemade present for everyone on your holiday gift list.
By Dorie Greenspan
110/
wine & spirits
Pairing wine with Thanksgiving dinner can be a tricky endeavor. PATRICK COMISKEY explains how Beaujolais saves the day.
117/
cooking life
A chausson aux pommes, the apple turnover's elegant French cousin, is an exceptionally buttery, crisp treat.
By Molly Wizenberg
121/
health wise
Looking behind the label of a kitchen pantry staple, MARK KURLANSKY separates olive oil fact from fiction and explains how best to buy and store it.
185/
prep school
Carving a turkey; buying a boning knife; four ways to make perfect pie crust edges; keeping food warm; and more.
Text by Amy Albert
192/
feedback:
The versatile actress has nothing but amore for her favorite place in the world to eat: Italy.
Interview by Chris Rubin
IN EVERY ISSUE
19/ letter from the editor
32/ bonappetit.com
188/ menu guide
189/ sourcebook
190/ recipe index
about the cover (from left) Salted Roast Turkey with Herbs and Shallot-Dijon Gravy from "Salt It, Don't Brine It," page 146; recipe by Rick Rodgers/ Dried Cranberry, Apricot, and Fig Stuffing from "One Recipe, Four Ways," page 150;
recipe by Sara Foster/ Cranberry Relish with Grapefruit and Mint from "Make Ahead Makes It Easy," page 154; recipe by
Lora Zarubin/ photography by Craig Cutler/ food styling by Toni Brogan/ prop styling by Alison Scherr
43/
starters
44/
tasting/ American ham.
46/
the ba foodist/ Our know-it-all answers your foodie questions.
48/
restaurants/ Destination inns.
50/
q&a/ EXPERT ADVICE FROM
53/
drinks/ Northwood #2 cocktail;
red-state and blue-state wines; the
wine snob's dictionary.
54/
travel/ NAVIGATOR Madrid.
58/
shopping/ WHY WE LOVE Chinois flatware.
THE LIST What to buy now.
64/
culture/ Dubai's eco-tower; Thanksgiving playlist; books.
<a name="recipes"></a>
Cranberry Relish with Grapefruit and Mint 178
Dried Cranberry, Apricot, and Fig Stuffing 177
Salted Roast Turkey
with Herbs and
Shallot-Dijon Gravy 174
Crudités and Shrimp with
Green Goddess Dip 169
Dungeness Crab and Heirloom Bean Brandade 169
Muhammara 79
Spinach-Walnut Pesto Crostini 36
Cucumber Martini 36
Northwood #2 53
Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt 72
Sunchoke Soup with Pumpkin Seeds 28
salad dressings
Green Beans with
Pickled-Onion Relish 179
Insalata Rustica 35
Mediterranean Salad with Prosciutto and Pomegranate 92
Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt 72
Chaussons aux Pommes (French Apple Turnovers) 118
Huevos Rancheros
in Tortilla Cups 76
Fish, seafood
Fish Sandwiches with
Tartar Sauce and Slaw 86
Striped Bass with
Mushroom Risotto 30
meats
Asian Steak Topped with
Bell Pepper Stir-Fry 74
Beef Short Ribs with Coriander and Cardamom 32
Pomegranate-Marinated Lamb with Spices
and Couscous 90
Pork Chops with Tarragon Sauce and Cornichons 79
Quick Sausage and Mushroom Lasagna 74
poultry
Roast Heritage Turkey
with Bacon-Herb Butter
and Cider Gravy 170
Salted Roast Turkey with Chipotle Glaze and Caramelized-Onion Gravy 176
Salted Roast Turkey
with Herbs and
Shallot-Dijon Gravy 174
Salted Roast Turkey
with Orange, Fall Spices,
and Sherry Gravy 175
Vegetarian
Cauliflower and
Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
179
Eggplant Curry with Cilantro-Yogurt Sauce 28
Huevos Rancheros
in Tortilla Cups 76
Wild Rice with Butternut Squash, Leeks, and Corn 171
pasta, rice
Quick Sausage and Mushroom Lasagna 74
Striped Bass with
Mushroom Risotto 30
Wild Rice with Butternut Squash, Leeks, and Corn 171
Fish Sandwiches with
Tartar Sauce and Slaw 86
Prosciutto and Fig Panini 36
Bacon, Apple, and
Fennel Stuffing 171
Dried Cranberry, Apricot, and Fig Stuffing 177
Sausage Stuffing with Fennel and Roasted Squash 177
Wild Mushroom and
Spinach Stuffing 178
side dishes
Cauliflower and
Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
179
Creamy Corn and
Chestnut Pudding 180
Cumin-Scented Eggplant with Pomegranate
and Cilantro 90
Green Beans with
Pickled-Onion Relish 179
Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona
Almonds 179
Shaved Brussels Sprouts with Currants and Chestnuts 172
Wild Rice with Butternut Squash, Leeks, and Corn 171
Garnet Yams with
Blis Maple Syrup and
Maple-Sugar Streusel 172
Potato, Zucchini, and Tomato Gratin 180
Scalloped Yukon Gold
and Sweet Potato Gratin with Fresh Herbs 180
Sweet Potato and
Apple Puree 180
Yukon Gold and Fennel Puree with Rosemary Butter 181
Cranberry and Tart-Cherry Compote 173
Cranberry, Pomegranate, and Meyer Lemon Relish 178
Cranberry Relish with Grapefruit and Mint 178
Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits 173
cakes
Pomegranate Sheet Cake with Lime Glaze 92
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
183
Pumpkin Spice Layer Cake with Caramel and
Cream Cheese Frosting 183
Spiced Cranberry
Bundt Cake 108
Cookies
Chocolate Crinkle Cookies 36
Custards, Puddings
Chocolate Pudding with Espresso Whipped Cream 72
Pumpkin and Brown-Sugar Crème BrÃ�»lée 181
Sunshine Panna Cotta 30
dessert sauces
Cranberry and Tart-Cherry Compote 173
Frozen desserts
Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce 182
pies, pastries
Caramelized-Apple and Pecan Pie 174