Thanksgiving

Tart apples and sweet ones come together in this all-American favorite.

Watch how to prepare and carve your bird with our streaming video demonstration.

Often called black cakes, spice cakes flavored with molasses are a perennial on the southern dessert buffet.

The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times.

Can be prepared in 45 minutes or less but requires additional unattended time.

Chilies and corn—staples of the southwestern diet—are the hallmarks of this stuffing. Its intense corn flavor comes from a mixture of corn bread, corn chips, corn kernels and cream-style corn. It gets its zip from poblano and jalapeño chilies.

A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.

This sweetly spiced dish is a nice substitute for sweet potatoes.

Watch how to prepare and carve your bird with our streaming video demonstration.

Bright ribbons of cranberry puree swirled through a creamy white cheesecake create a pretty contrast. Begin the cake a day ahead.

A nice accompaniment to roasted pork, venison, game birds or turkey.

This stuffing is perfect for the Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

You will need to bake the Buttermilk Corn Bread and allow it to cool before you begin preparing this stuffing.