Thanksgiving

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

A simple wet brine, one clever use for a cooler, and a golden roast turkey that needs no basting.

Whether you’re roasting your turkey whole or in parts, here’s how to get the timing just right.

The crispy, sweet-and-salty cornflake topping is the real star of the show.

Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.

A streamlined sauce that’s tart, sweet, and just a little citrusy—and takes only 10 minutes on the stove.

Jesse and Shilpa chat with Mark Bittman and his daughter Kate Bittman about the art of deep frying.

In her Thanksgiving letter, editor in chief Jamila Robinson reflects on the traditions that bring us together

Make this creamy mash days ahead without sacrificing its velvety texture or buttery flavor.

Crispy edges, tender centers, and plenty of golden brown bits.

Free up oven space and thank yourself later.

The Thanksgiving staple makes for a stellar weeknight dinner.

Brussels sprouts are better with a crunchy Parmesan skirt.

Calabrian chile and chorizo, cornbread and biscuit dressing, and more stuffings to be thankful for.

A buttery, silky mash that doesn’t need gravy—but happily welcomes it.

Brown-butter brussels sprouts, green beans in Parmesan dressing, and more reasons to dub the day “Sidesgiving.”

Whole birds, turkey breasts, braised legs, and more ways to rule the Thanksgiving table.

We tasted seven popular stuffing mixes from Stove Top, Pepperidge Farm, Trader Joe’s, and more. These three came out on top.

Dry-brined for juicy meat and glazed for crispy skin, this Thanksgiving turkey delivers.

It’s just better than homemade pumpkin purée.

Buttery, fluffy, and golden brown, with the signature Parker House fold.

Turkey, stuffing, sides, pies, and more recipes worthy of your Thanksgiving table.

With deeply browned edges and creamy centers, these basic roasted sweet potatoes are ready to dress up however you’d like.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.