• By Bon Appétit   -   Oct 16, 2018

    WILD RICE DRESSING

    This savory wild rice dish with mushrooms, leeks, and chive is the ultimate gluten-free stuffing-basically a holiday-appropriate grain...

    Herbs, Gluten, Mushrooms, Leeks, Cook, Rice, salad, Water
  • By Bon Appétit   -   Oct 16, 2018

    CRANBERRY-FIG SAUCE

    Figs bring a touch of sweetness to this bright, chutney-ish cranberry sauce and nicely offset the sharpness of the vinegar.

    Vinegar, Sauce
  • By Bon Appétit   -   Oct 16, 2018

    THIS EASY BLACK BEAN SOUP MAKES ITS OWN DELICIOUS BROTH-NO SOAKING NECESSARY

    No boxed stock required! Dried beans have all the flavor you need to make this cozy, beyond-easy black bean soup.

    Soup, Beans, basically
  • By Bon Appétit   -   Oct 16, 2018

    DRY-RUBBED ROAST TURKEY

    Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It's not bland,...

    Turkey, Cook
  • By Bon Appétit   -   Oct 16, 2018

    RADICCHIO SALAD

    With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish. Pale yellowish-white...

    salad
  • By Bon Appétit   -   Oct 16, 2018

    BROTHY BUTTER BEAN RECIPE FROM MARLOW AND SONS

    Several months ago, Carla Lalli Music ate a bowl of magic brothy butter beans with breadcrumbs and aioli at Brooklyn's Marlow and Sons...

    Restaurant, Butter, Beans, recipes
  • By Bon Appétit   -   Oct 16, 2018

    CORNBREAD STUFFING WITH SAUSAGE AND COLLARD GREENS

    The key for perfect cornbread stuffing is to make your own buttermilk cornbread-means you can control the moisture and sugar levels....

  • By Bon Appétit   -   Oct 16, 2018

    MAKE-AHEAD MASHED POTATOES

    These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

    Potato
  • By Bon Appétit   -   Oct 16, 2018

    UMAMI GRAVY

    We made it our business to create an excellent gravy with store-bought broth-no ham hocks, chicken parts, or hours-long simmering involved....

    Ham, Chicken
  • By Bon Appétit   -   Oct 16, 2018

    DRY-RUBBED TURKEY BREAST

    If you're worried you won't have enough meat for next-day sandwiches (or you simply don't want to bother with a giant turkey), the...

    Turkey, Meat
  • By Bon Appétit   -   Oct 16, 2018

    BUTTERMILK CORNBREAD

    This cornbread recipe gets everything you want out of the simple sidekick: It's easy to cut, not too sweet, and holds together. Plus,...

  • By Bon Appétit   -   Oct 16, 2018

    CLASSIC HERB AND FENNEL STUFFING

    If your Thanksgiving isn't Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing, this one's for you. Better...

    Herbs, Fennel, Bread
  • By Bon Appétit   -   Oct 16, 2018

    PUFF PASTRY

    To get an incredibly flakey, multi-layered puff pastry that's better than the store-bought stuff, but not as labor- or time-intensive...

    Butter
  • By Bon Appétit   -   Oct 16, 2018

    GLAZED APPLE TART

    If you're the type who prefers fruit desserts that are heavy on the fruit, this apple tart's for you. Halved apples are roasted with...

    Syrup, Juice, Apples, Fruit, Pie, Cook, Tart, Dessert
  • By Bon Appétit   -   Oct 16, 2018

    FALL SPRITZ

    No punch bowls, big-batching, or complicated mixology for your holiday cocktail. Our spritz recipe is so simple-one part amaro to four...

    Cocktail, Cider
  • By Bon Appétit   -   Oct 16, 2018

    CRANBERRY SAUCE WITH ORANGE AND CINNAMON

    Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.

    Cook, Orange, Sauce, Water
  • By Bon Appétit   -   Oct 16, 2018

    POTATO NUGGETS

    Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors. Seat yourself...

    Potato
  • By Bon Appétit   -   Oct 16, 2018

    STIR-FRIED BRUSSELS SPROUTS

    You'll be crowned a true hero once your crowd gets a taste of the sweetest, tender-crisp brussels sprouts they've ever had. All it...

  • By Bon Appétit   -   Oct 16, 2018

    FRIED GARLIC CHIPS ARE THE EXTRA CRUNCHY TOPPING YOU NEED TO PUT ON EVERYTHING

    Fried garlic chips are a nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or better.

    Soup, salad, recipes
  • By Bon Appétit   -   Oct 16, 2018

    HOW TO MASTER FRITTATA FOR A CROWD

    Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.

    Game, Chief, recipes