Acorn Squash with Coconut Custard
Kristen Kish’s decadent take on roasted acorn squash is the ultimate Thanksgiving side, but it also works well as an accompaniment to any weeknight meal. The dish itself is simple to put together—it’s the waiting that’s the hard part.
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Spaghetti with Radish-Greens Pesto
Make spaghetti pesto a cold-weather staple by substituting radish greens, beet greens, or turnip greens for the traditionally-used basil. Add some pumpkin seeds, Parmigiano-Reggiano, olive oil, and voilà!
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Arctic Char with Soba and Green Beans
For when your body needs a break from turkey and pie, make chef Sohui Kim’s crispy arctic char, served with soba noodle salad.
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Winter Galette
Gail Simmons’ root vegetable galette, which is pretty much a fancy (and delicious) take on a veggie pizza, is inspired by the ratatouille that Daniel Boulud made for her wedding.
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Clementine-and-Garlic Roast Turkey
This incredibly flavorful Thanksgiving turkey can be made in just three steps, thanks to Justin Chapple’s zesty clementine and garlic jus.
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Dark-Cherry Crumble Pie
This cherry pie is an unexpected addition to any Thanksgiving dessert spread, and the story behind the shop, Justice of the Pies in Chicago, is as sweet as the pie itself.
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Baked Camembert with Pears
Baked brie is a classic dinner party appetizer, but this baked camembert—served with pear brandy, maple syrup, almonds, and fresh pears—is an updated take.
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Braised Short Ribs with Miso Collard Greens
Hugh Acheson’s take on braised short ribs, made with umami-filled miso collard greens, is the ultimate Saturday-night-in dish. Carve out a few hours during the afternoon to prep the meat, then let the oven do its thing while you get cozy with Netflix and a blanket.
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Cinnamon-Spiced Candied Sweet Potatoes
Yams and marshmallows are so last year. Spice up your Thanksgiving sides with Justin Chapple’s candied sweet potatoes, which are topped with toasted meringue.
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Cranberry Mostarda
No Thanksgiving table is complete without some good old cranberry sauce, but if you feel like adding new flavors into the mix, try this sweet and spicy cranberry mostarda.
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Apple Pie a la Mode Ice Cream Sandwiches
Think outside the apple pie box with these apple pie à la mode ice cream sandwiches, made with chewy snickerdoodle cookies and spiced apple ice cream.
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Crusty Baked Shells and Cauliflower
Everything Ina Garten touches turns to culinary gold, even pasta. This baked shells dish is a hybrid between macaroni and cheese and cauliflower gratin, AKA heaven in a dish.
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Endive Salad with Pears and Pumpkin Seeds
Daniel Holzman of NYC’s Meatball Shop might be known for his indulgent sandwiches, but this light autumn salad is just as tasty.
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Pumpkin Layer Cake with Mascarpone Frosting
This is the only pumpkin cake you’ll ever need, complete with mascarpone buttercream and layers filled with cinnamon, ginger, and brown sugar.
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Fig-and-Almond Bread Stuffing with Fennel
There are thousands of stuffing recipes out there, and each has their own pros and cons. This version will please both meat-eaters and vegetarians: there’s sweetness from the figs, crunch from almonds, and tons of flavor from all the herbs.
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Thai Shrimp-and-Coconut Soup with Lemongrass
This sweet and spicy Thai shrimp-and-coconut soup is here to cure that runny nose and make you feel better about the fact that winter is coming.
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Hazelnut-Rosemary Caramel Tart
Caramel is a flavor that we’re used to seeing in November, but hazelnuts and rosemary offer an elevated take. This tart is perfect for Thanksgiving and works just as well for a weeknight treat.
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Pull-Apart Rolls
From stuffing to pie, November is a carb-forward month. So why not add the carbiest carb of them all to the mix: really good bread. These pull-apart rolls taste as good as they look.
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Spinach Shakshuka
For when you want to be a little healthy but also want something warming and delicious, make chef Jenn Louis’ green take on shakshuka, which uses spinach, tomatillos, and jalapeños instead of the traditional red tomatoes.
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Orange-Cranberry Scones with Turbinado Sugar
These light, crunchy scones are perfect for the morning after Thanksgiving—or really, any morning at all.
Rosemary, Almond and Parmesan Cocktail Cookies
Dorie Greenspan is the cookie queen, even where savory cookies are concerned. Her rosemary, almond, and parmesan rendition make for a great dinner party hors d'oeuvre.
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Spicy Brussels Sprouts with Mint
Bring some spice to your Thanksgiving sides (or any meal ever) with David Chang’s charred, chile-centric Brussels sprouts.
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Turkey Mole Rojo
Chef T.J. Steele’s mole rojo is an awesome way to transform your Thanksgiving leftovers. Don’t be put off by the long list of ingredients—chances are you already have most of them in your pantry!
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Black-Bottom Walnut Pie
Sick of pecan pie? Yeah, neither are we. But when you do want to try something a bit different that still has those nutty, brown sugary flavor profiles, try this black-bottom walnut pie.
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Butternut Squash Soup with Popcorn and Sage
Butternut squash and sage is a classic combination, but butternut squash, sage, and popcorn is the inventive twist that your dinner guests will remember.
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Roasted Carrots with Caraway and Coriander
Simple yet full of flavor, these roasted carrots go well with all kinds of mains, from chicken to fish.
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Coffee Granola
Chef Ari Taymor makes breakfast easy by adding caffeine to his oats. This sweet, crunchy coffee granola is a great way to start your day over yogurt, and an even better way to finish your night—as an ice cream topping.
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Hogs in a Blanket
An elevated take on the childhood favorite, these hogs in a blanket opt for andouille sausage instead of hot dogs and sweet mustard chutney instead of ketchup.
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Farro with Vinegar-Glazed Sweet Potato and Apples
Hearty and filling, this farro is easy to throw together for a last-minute meal. The sweet potatoes and apples are just the right amount of tart after being roasted with sherry vinegar.
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Chocolate Brownie Cookies
Sometimes all you want is a deeply chocolatey, super rich cookie. You can’t go wrong with anything from Belinda Leong, and these brownie cookies strike the perfect balance between crispy and chewy.
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