Author: Melissa Clark
Author: Bon Appétit Test Kitchen
Author: Brent Ridge
Author: Sarah Patterson Scott
Author: Sheila Lukins
Author: Jim Fobel
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light...
This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner.
Author: Ocean Spray Cranberries, Inc.
Author: Josie Le Balch
Author: Sarah Patterson Scott
Author: Jasper White
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Oriana Neri
Author: Nancy Oakes
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
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
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger