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Thanksgiving

  • Magazine

    Time for Turkey

    For many, the turkey is the one thing on the Thanksgiving menu that doesn’t change much from year to year. A few insider tips can take your holiday centerpiece to the next level.

  • Magazine

    Upper Crust: Why Heirloom Whole Wheat Is Perfect For Pies

    Give all-purpose a few days off, and explore the world of heirloom soft wheat flours this pie-baking season.

  • Magazine

    Better With Biscuits

    For Carrie Morey of famed Callie’s Hot Little Biscuit, Thanksgiving is all about family, traditions, and—of course—biscuits.

  • Recipe

    Bresse-Style Poached and Roasted Turkey

    This unusual method, shared with us by d'Artagnan founder and CEO Ariane Daguin, will have you rethinking how you cook your bird. The process of poaching the turkey in a…

  • Recipe

    Tipsy Apple Pie

    Upgrade your holiday apple pie with a splash of good bourbon and a helping of velvety prunes. The embellishments are elegant and meant to be appreciated by grown- ups, yet…

  • Recipe

    Pumpkin-ish Pie

    After making traditional pumpkin pie filling for years, one Thanksgiving, I followed a tip from a friend who recommended blending a bit of mashed sweet potato into the mix. I’m…

  • Recipe

    Zesty Cranberries with a Bit of Spice

    If you’re one to make that coveted ‘day-after sammy,’ there is nothing better than warmed biscuits sandwiched with a dollop of these cool cranberries, nestled in between the turkey, dressing,…

  • Recipe

    Buttermilk Sage Biscuit Dressing

    Leaving the biscuits out on the counter for a day or two ensures they’ll soak up all the flavor of the celery, onion, (more) sage, and broth. On a scale…

  • Recipe

    Zucchini and Cherry Tomato Gratin

    Steeping the cream with garlic, thyme, and Parmesan rind gives it an extra depth that tips it over the edge. This is a great time to break out the mandoline…

  • Recipe

    Biscuit Crackers

    Once biscuit dough has been rolled out three times, the leftovers are a little too tough for biscuits, but they make a perfectly crisp savory cracker. The yield for these…

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