Bon Appétit

In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Absinthe—which is higher proof and packed with warm flavors—makes any glass of bubbly feel even more special.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

This sour-salty soup was made for using up sweet, late-season tomatoes.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

Flaky, nutty, buttery paratha you can prep ahead.

Make this on a Monday and show Garfield what’s up.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?”

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)