Thanksgiving

The sweetened condensed milk adds a decadent richness to the custard, while the perfect ratio of spices highlights the flavors of the pumpkin. 

Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness.

No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. 

A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Tart cranberries meet their match in bright ginger and fruity golden raisins for a no-fuss sauce that comes together in minutes.

We did away with the worst part of roasting squash—the prep! Instead, we roast it whole until tender, tear it into big pieces, glaze it, and roast it again.

When Thanksgiving demands green bean casserole but your jam-packed oven has other plans, opt for this buttery stovetop version.

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.