The all-American classic.
Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
Enough for an 18-pound bird. May be cooked inside the bird or in a baking dish on the side.
Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
Homemade gravy from the pan drippings of your roasted turkey.
Step away from the can! A super-easy recipe that everyone will be talking about.
Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.
Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
French-style green beans topped with buttery toasted breadcrumbs.
Cinnamon apples in a rustic galette-style crust.
Like little pumpkin pies inside a pastry shell. Inspired by the Harry Potter book series, they're perfect for your Halloween or Potter-themed party, but also sophisticated enough for your Thanksgiving table.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.
Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
Simple, go-to recipe for oven-roasted, crispy, golden potatoes.
Simple green beans, sauteed with onions and garlic.
Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Flaky, tender pie crust pastry.
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
The classic crunchy snack made from the seeds of your pumpkin.
Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
Traditional French vinaigrette with the herbs of your choice.
Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.
Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Sweet-spicy beets on toasted baguette rounds, with chopped bacon bits, punchy scallions and creamy mascarpone cheese. Perfect as a snack for a crowd (or your family!).
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Addictively delicious dip for veggies or chips.
The simplest way to prepare broccoli in the oven (with a huge flavor bang for your convenience buck).