Author: Tina Miller
Author: Molly Stevens
Author: Michael McLaughlin
Here's how to make the perfect turkey gravy. Ree Drummond's giblet gravy recipe is luscious, irresistible, and deserves a spot on your Thanksgiving table!
Author: James Beard
Author: Diane Morgan
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Make and share this Crock Pot Cornbread Stuffing recipe from Food.com.
Author: LoveBakedIn
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: Dianne Rossmando
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Author: Anna Stockwell
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Marlena Spieler
Author: James Beard
Author: Sarah Patterson Scott
Author: Jerry Traunfeld
Author: Tina Miller
Author: Bobby Flay
Author: Lillian Chou
Author: Carolyn Beth Weil
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Allison Arevalo
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie...
Author: Ted Allen
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin
Author: Karen Barker
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin