Make Ahead

Who needs cranberries when you can have pomegranate juice?

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals throughout the year. It's irresistible.

Puffy Tacos: The Pride of San Antonio!

Have yolks left from a recipe? Get curing. Don't want to wait? Cure the yolks and freeze the whites in ice cube trays.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

This dough is remarkably easy to work with and is a striking shade of mahogany.

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.

Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.