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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.)

If you've got some time, patience, and access to a smoker, homemade smoked Portuguese sausage is within your reach. Go on. Impress your friends.

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family's Portuguese table.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

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

The infatuation with all things pork belly continues. Here it's infused with herbs and left to cook low and slow until mind-bendingly tender and flavorful.

An easy and iconic excuse to smother leftover turkey with bacon and a bubbling hot cheese sauce. Maybe Thanksgiving should come more than once a year.

David shares how he's intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

Fear not, folks. Here are all the ingredients—menus, strategies, wines, etiquette, and entertainment--for your best Thanksgiving yet.

It's not just about how lovely a turkey imbued with smoke would be. It's also about how lovely more space in the oven on Thanksgiving would be.

Making fresh homemade Spanish sausage is completely doable at home and it's easier than you may think.

All the juicy, tender perks of brining. None of the fuss of finding a container large enough to contain a turkey and cramming it in your already overstuffed fridge.

An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

Sam Zien--Sam the Cooking Guy--sits down with us and discusses the power of leftovers and takes their Leftover Challenge.

Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

An easy Italian soup that makes for a satisfying supper tossed together from pantry staples.

David explains the approach he's taking this year to having his Thanksgiving dinner and staying safe, too. Spoiler alert: Tradition with a high-tech twist.

Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird...minus the traditional hand-wringing.