Bon Appétit

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

This comforting savory pie is packed with kale and pan-roasted butternut squash.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

Toss leftover stuffing into a big pan with sautéed rice, eggs, mushrooms, and kale for a glorious carb-on-carb send-off to the rest of your post-Thanksgiving stash.

Koji—a type of fermented rice used as seasoning in Japan—makes the meat in this roast chicken more tender, crisps up the chicken skin, and lends both sweet and savory notes.

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible, ask your butcher to do it for you.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.