Thanksgiving

Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.

Precooking the squash seasons and softens it, but don’t let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.

We’ve got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

You can make and chill these mashed potatoes up to two days before the big night.

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

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.

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

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

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends.