American

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don’t slosh over the sides.

The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

A sweet, nutty crumble offers the perfect balance to this uniquely prepared French Toast recipe–optimal for serving at a holiday brunch or as dessert to the main meal. (Or a mid-day snack. We won’t tell.)

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads.

Can't find kefir? Substitute buttermilk or plain yogurt.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

Roasting turkey in pieces is a great strategy when cooking for a large crowd. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you.

This elegant little fall galette is studded with whiskey-soaked cranberries.

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.