FEATURES
This elegant Thanksgiving menu from chef Anita Lo uses Asian ingredients—miso, ginger, and kabocha squash to name a few—to put a delicious spin on the traditional meal.
Arm yourself with these eight essential utensils to tackle all the Big Day's challenges.
Consider these harvest desserts the treasured family recipes you just haven't made yet, from Toasted Nut Tart to Pumpkin Cheesecake.
Why not try something new? Goose your bird with these tandoori seasonings.
-By Heather Carlucci-Rodriguez
Friends, Family, and Tradition Way Down South
Designer Bully Reid and his loved ones give thanks at home in Alabama with bacon, bourbon and Buttermilk-Lemon Chess Pie.
-By Susan Spungen
Side ShowCreamy potato gratin, bright kale salad, and more ideas for scene-stealing vegetable side dishes.
STARTERS
The BA Arsenal
Turkey's finest hour arrives the day after.
The BA Q&A
John Hodgman sets the record straight on eel-ducken and other Thanksgiving lore.
The Challenge
Three chefs think outside the pumpkin-pie pan.
The Foodist
Andrew Knowlton hatches plans to escape turkey day.
The Process
Simple steps to perfect mashed potatoes and gravy.
The Wine Insider
Expert picks for bird-friendly bottles.
-By David Lynch
The Buy
Aprons that make (and can take) a splash.
THE BA KITCHEN
Fast, Easy, Fresh
Great ideas from the Bon Appétit Test Kitchen for what to cook the other 29 days of the month.
The Party
A cozy brunch menu with something for every houseguest. Recipes from the Bon Appétit Test Kitchen.
Good Health
Thanksgiving dishes that won't derail your diet.
-By Sarah Dickerman
Special Section
Get a look inside the magazine's bustling nerve center.
COLUMNS
R.S.V.P.
Reader recipe requests and contributor favorites.
The Navigator
Head to Lafayette, LA, for the best in Cajun cuisine. -By Brett Martin
The Feed
Prep School
Turkey 101, plus a kale field guide.
Back of the Napkin
Design whiz Nate Berkus helps gussy up the dining room before the guests arrive.
IN EVERY ISSUE
bonappetit.com
editor's letter
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Cider-Brined Turkey With Star Anise and Cinnamon
Crunchy Eggs with Piquillo Peppers
Kale and Brussels Sprout Salad
Roasted Carrot and Beet Salad with Feta
Brown Butter, Ginger, and Sour Cream Coffee Cake
Potato, Sausage, and Spinach Breakfast Casserole
fish, seafood
Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
meats
Braised Lamb with Almonds and Mint
poultry
Cider-Brined Turkey with Star Anise and Cinnamon
Cider-Glazed Chicken Breasts with Apple-Fennel Salad
vegetarian
Candied Mandarin Oranges with Cranberries
Celery Root, Kohlrabi, and Apple Purée
Crispy Cauliflower with Capers, Raisins, and Breadcrumbs
Cumin-Scented Quinoa and Black Rice
Green Beans with Miso and Almonds
Kabocha Pur&ecaute;e with Ginger
Roasted Squash with Mint and Toasted Pumpkin Seeds
Spiced Clazed Carrots with Sherry and Citrus
Potato and Celery Root Gratin with Leeks
Sweet Potatoes with Blue Cheese and Pecans
Spinach, Fennel, and Sausage Stuffing with Toasted Brioche
Wild Rice, Fruit, and Pecan Stuffing
Pecan, Bourbon, and Butterscotch Bread Pudding
Poached Apples with Vanilla Yogurt
cakes
cookies
Peanut-Pecan Butter and Oatmeal Cookies
pies
tart