Thanksgiving

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.

Bright lemon juice, warming bourbon, and simple syrup combine for this easy, refreshing classic.

Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.

Tender, caramelized, and crisp at the edges—and wildly simple to make.

These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.

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

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

Eating out on a holiday isn’t the same as every other day of the year. Industry experts explain.

The only thing better than pie is what you drink with it. We tap experts to share what wines and digestifs they’re popping this year.

This Thanksgiving essential can be whipped together while the turkey rests.

This apple cake is the poster child for fall.

Cinnamon bun fans, our time has come.

A celebratory, flavor-packed meal that feels anything but belt-tightening.

A luxe mushroom stew takes center stage, alongside classic flavors from plant-based sides.

This scaled-back approach means you’re able to focus your attention on dishes that truly bring you joy.

The best bird for your feast is actually a chicken.

Pomegranate spritzers, chile-cucumber agua frescas, blood orange shrubs, and more drinks with zero alcohol, but a lot of spirit.

A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.