Pumpkin Quick Bread

T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.

  • Quick Glance
  • 20 M
  • 2 H
  • 4

Thanksgiving Disaster 1: The Bird’s Still Frozen

Nothing can halt Thanksgiving dinner–not rain, nor snow, nor sleet, nor even a bird that’s still frozen hours before you intend to say grace.

Thanksgiving Disaster 2: The Bird’s Too Big for the Oven

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won’t fit in the oven, what to do? We have answers.

Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw

The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here’s how not to let that happen.

Thanksgiving Disaster 4: Transferring the Bird to…Oops!

The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without–oops!–incident.

Thanksgiving Disaster 5: 1 Oven, 4 Burners, 124 Recipes

Thanksgiving is easily the most denial-inducing menu you’ll contend with all year. But deal you must. Here, advice on how to elude oven overload.

Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!

Offers of help aren’t always that helpful. We’ve got tricks to tuck up your sleeve for keeping pesky, well-intentioned, do-gooder guests out of your way.

Spiced Maple Pecan Pie with Star Anise

Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.

  • Quick Glance
  • 30 M
  • 4 H, 20 M
  • 3

Baked Mushrooms, Broken Bread

An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.

  • Quick Glance
  • 25 M
  • 1 H, 10 M
  • 11

Velvet Mashed Potatoes

No mere mash, this creamy potato purée owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.

  • Quick Glance
  • 15 M
  • 35 M
  • 7

Brussels Sprouts Gratin

What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.

  • Quick Glance
  • 25 M
  • 40 M
  • 4

Bourbon Sweet Potatoes

One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.

  • Quick Glance
  • 10 M
  • 1 H
  • 15

Parmesan Potato Gratin

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?

  • Quick Glance
  • 25 M
  • 2 H
  • 0

Deep-Fried Turkey

Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick? Not catching the house on fire.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 5
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