Thanksgiving

The sweet-acidic-salty-gingery sauce, cooling mayo, and piles of wispy bonito flake toppings of Japanese okonomiyaki go great on pretty much anything.

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

A Healthyish take on classic creamed spinach

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

The ideal bring-to-your-friend's-dinner-party salad.

You can't go wrong with cheese, cream, and pancetta.

There's cake under there, we swear!

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.