Thanksgiving

Serve this creamy mousse with gingersnaps instead of spoons.

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

We included this simple, delicious cornbread to stuff the Cornbread-Stuffed Roasted Squash, but you may find yourself making it again to serve along with your favorite soup or chili.

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.

The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this classic French dessert. A quick caramel sauce and easy puff pastry crust give you big payoff for very little fuss.

Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.

This classic, creamy soup is brightened with fresh ginger.

With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.