Thanksgiving

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.

If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Stuffing salad still counts as salad, right? In this recipe, it does.

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

It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.