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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.

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.

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.

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.

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

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.

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

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

"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.

Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this time.

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

Earthy collides with slightly sweet in this beautiful burnished brioche and wild mushroom stuffing. (Did we mention it's easy?)

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

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

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

So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.

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.