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When your bird is still frozen hours before you intend to say grace, all is not lost. At least not with these quick defrosting tricks.

Don't try to rush this ham. It's slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

The operative word in this turkey recipe is simple. Although that word doesn't convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.

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

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.

These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.

Honey and cayenne lend these carrots a sweet heat that's perfectly lovely alongside just about anything.

A comfort food phenom that's as cheesy and satisfying as macaroni and cheese...minus the macaroni.

Mashed sweet potatoes are slathered over marshmallows, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for!

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You're welcome.

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that's perfect for when you're entertaining or just plain hungry.

An easy way to gussy up green beans and make them seem fancy without being fussy.

These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.

This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet concoction that goes spectacularly with the holiday turkey.

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

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.