Leite's Culinaria

Here's how to make Thanksgiving dinner as Rockwell-ian as possible. (Well, the turkey carving part, anyways. We can't do anything about your family.)

When you want the taste of cinnamon rolls but don’t have the time (or yeast!), enter these shortcut lovelies laced with spice and lavished with cream cheese icing.

Not everyone comes to dinner for the turkey. Some of us love the pre-dinner snacks, especially when they're this good. Here are some of our favorites.

Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.

This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.

Whatever you choose to call it, whether stuffing or dressing, we've got a foolproof recipe that'll make everyone at your table thankful.

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

An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it's as affordable as it is impressive.

Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.

An homage to all the pies, cakes, and tarts—including pumpkin, natch—that'd make a lovely Thanksgiving finish. 'Cuz we all could use a little more sweetness lately.

Our very own David Leite demystifies Bell's Seasoning, a Northeast Thanksgiving classic that's taking the rest of the world by surprise.