Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


  • Article

    What to Do if You Still Have Thanksgiving Leftovers

    Is it possible? Yes, it is. Here are a few delicious recipes to empty out your fridge in a snap.

  • Menu

    An All-Star Thanksgiving Potluck

    Seven top chefs put their delicious spins on a traditional holiday menu. The result? Your best feast ever.

  • Menu

    A Just-Desserts Buffet

    Pulling off this sweet buffet is easy because you can make everything ahead

  • Article

    No-Stress Thanksgiving Wine Pairings

    Pairing wines with your Thanksgiving feast can be a daunting task, but fear no more because we've got some easy and (cheap!) Turkey Day wine pairings.

  • Recipe

    Mango-Cranberry Ice Pops

    These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice…

  • Menu

    An Intimate Thanksgiving for Four

    Just because a Thanksgiving dinner is small doesn't mean it can't be festive.

  • Recipe

    Cranberry Sauce with Caramelized Onions

    Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.

  • Article

    Super seed

    Chia seeds are the latest nutritional powerhouse to hit store shelves.

  • Recipe

    Champagne Cosmo

    Sip this festive sparkler—a Champagne twist on a Cosmopolitan—before dinner or while you enjoy the first course. Visit our Drinks & Entertaining page for more festive cocktail recipes like this one. 

  • Menu

    Thanksgiving with an Italian Accent

    Give thanks with this Italian-inspired feast, enlivened with Parmigiano, pine nuts, and plenty of olive oil.

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.