Thanksgiving

Meatballs are meatballs, right? Not even close. These little babies take ground turkey and make it taste like a healthier, umami-packed heaven.

Easier to shape than a boule, focaccia is the next bread you may want to master making at home. Just slice it and eat it as-is with its dimpled herb-flecked surface.

You shouldn't have to choose between your two competing cravings. The only disappointing thing about these? That we didn’t discover them sooner.

An umami-rich roasted vegetable stock that’s also vegan from British phenom Nigel Slater. And it’s just begging to be used any way you please.

Meet your newest weeknight staple for when you want something a little special and impressive. Slightly sweet, deeply flavored, caramelized red onions doused with red wine.

Most Americans know grissini as those pale breadsticks in the long waxen envelopes at old-time Italian restaurants. How sad for us. Perhaps we can do something about that.

Watch out, pumpkin pie. Someone wants your job. Badly. This wonderfully luxuriant pumpkin cheesecake from Rose Levy Beranbaum is a terribly enticing alternative to tradition.

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

Real-deal candied sweet potatoes that are, yes, indecently sweet in that traditional Southern way. Yet they’re also spiced just so to satisfy in more way than one.

When you've got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that's obscenely indulgent. Tough decision, eh?

Plonk this brown sugar glazed ham on your holiday table, step back, and listen to the gasped oohs and aahs, accept all manner of accolades, and watch it disappear.

Not as dense or as sweet as a pound cake, this lovely tea cake is rich and buttery and subtly infused with layers of apple and cinnamon with a tart lemon drizzle as a finishing flourish.

Gluten-free. Dairy-free. Paleo-friendly. And tastes magnificent. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.

Restaurant-worthy Brussels sprouts but with the ease of making them at home any darn time you like. You’re welcome.

We’re been foregoing the classic sweet potato casserole for these lovely and sweetly satisfying puddings instead.

This cranberry orange pecan bread is an enticing balance of tart and sweet in a fetching cake-like delivery system. Quite tempting at all times, though especially come November.

This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.

“By far, the best potatoes I've made and eaten in my life.” That’s the kind of thing we’re hearing from those who’ve tried this showstopper of a recipe.

A welcome collision of all the expected goodness of classic pecan pie and rugelach but with the unexpected hint of bourbon and cayenne.

Great pan gravy doesn't just happen by chance. Here's how it does happen. And with no fuss. No mess. No lumps. Just easy, foolproof, soul-satisfying gravy.