Thanksgiving

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges, lemons, or limes should be used for zesting. Dried, grated orange or lemon zest is also available in the spice section of most stores.

Served this quick dinner recipe on buns, like barbecue; or like soft tacos—on flour tortillas topped with sour cream and pico de gallo.

Try this creamy cauliflower purée instead of mashed potatoes—it's more nutritious, lower-carb, and just as delicious.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.

Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

Store-bought caramel sauce and frozen puff pastry are the secrets to a showstopping Thanksgiving dessert that you can make in under an hour.

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with Cornmeal Bao With Turkey and Black Pepper Sauce.

These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.

There’s no maple syrup in this pie recipe (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you’ve been warned.

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.