Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
Author: Bon Appétit Test Kitchen
Stuffing salad still counts as salad, right?
Author: Andy Baraghani
Author: Maggie Ruggiero
Author: Melissa Clark
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Author: Amy Thielen
Author: Amelia Saltsman
Author: Jerry Traunfeld
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Author: Andy Baraghani
There's no maple syrup in this pie recipe, and that's not a mistake. Instead this brown sugar chess pie, injected with a shot of whiskey, will remind you...
Author: Traci Des Jardins
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon...
Author: Maggie Hoffman
Author: Allison Vines-Rushing
Author: Ian Knauer
Author: Lora Zarubin
Author: David Venable
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint...
Author: Lillian Chou
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands...
Author: Paul Grimes
Author: Carolyn Beth Weil
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter....
Author: Sam Sifton