Bon Appétit

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Toss steamed turnips in a double dose of lemon before showering them with Parmesan and garlic-infused panko for a bright and savory winter side.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

If using different-colored beets, remember to toss them separately so they don’t stain one another.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.