Thanksgiving is a time to sit across from family and friends and express gratitude—for each other, for the chance to gather together, for all the good things we don’t want to take for granted. And, of course, for the food. While a classic turkey may still be at the center of many tables, this holiday also gives us an opportunity to create dishes that bring new flavors and ingredients to share with the people we love. We’ve pulled a few of our favorite recipes—both traditional and unexpected—that will be right at home on any Thanksgiving table.
Snacks and Starters
a base cheese ball recipe with 4 coating options—minced fresh parsley, freshly cracked black pepper, toasted sesame seeds, or finely chopped walnuts
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sliced apples, arugula, and white cheddar cheese wrapped in pieces of salty prosciutto and drizzled with a balsamic reduction
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melted brie topped with a sweet, crunchy nut topping
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a creamy mixture of cheese, spinach and artichokes baked until golden brown and served with crunchy, buttery toast or your chip of choice
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Tried-and-True Sides
potatoes cooked to perfection, mashed and blended with butter and milk
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a mashed sweet potato base topped with brown sugar, pecans, and marshmallows, and baked until golden brown
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creamy, baked green bean mixture topped with homemade, crispy fried onions
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classic baked mac and cheese blended with three cheeses: cheddar, gruyere, and cream cheese
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Dinner Rolls
prep: 1 hour 50 minutes
cook: 25 minutes
cool: none
ingredients
1/2 cup warm water (95° to 110°F)
Two 1/4-ounce packets active dry yeast
1/3 cup plus 2 teaspoons sugar
1 1/2 cups whole milk
5 1/2 to 6 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick at room temperature and 1/2 stick melted
Cooking spray
2 teaspoons Maldon salt or other flaky salt
instructions
1. In a small bowl, combine the warm water, yeast, and 2 teaspoons of the sugar. Let stand until foamy, about 5 minutes.
2. In a small saucepan, warm the milk to between 100° and 110°F.
3. In a stand mixer fitted with the dough hook, combine 5 1⁄2 cups of the flour, the remaining 1⁄3 cup sugar, and the kosher salt. Give it a quick stir to mix the ingredients.
4. Turn the mixer on low and slowly add the yeast mixture, warmed milk, eggs, and softened butter. Mix until a smooth dough is formed, 4 to 5 minutes. The dough should be slightly sticky but able to pull away from the sides of the bowl. If the dough sticks to the bowl, add flour 1 tablespoon at a time until it reaches the desired texture.
5. Transfer the dough to a medium bowl lightly sprayed with cooking spray and cover with plastic wrap. Set in a warm spot until doubled in size, about 40 minutes.
6. Remove the plastic wrap and lightly punch down the dough to release the air.
7. Using a kitchen scale, divide and weigh the dough into 32 pieces (about 1 1⁄2 ounces each). Gently roll the dough pieces into balls and place them touching on a sheet pan.
8. Loosely cover with plastic wrap and let rise at room temperature for 40 minutes, or until soft and pillowy. They should bounce back a bit if lightly touched.
9. While the dough is rising, preheat the oven to 375°F.
10. Remove the plastic wrap, transfer the rolls to the oven, and bake until deep golden brown, about 25 minutes.
11. When the rolls come out of the oven, immediately brush them with the melted butter and sprinkle with the Maldon salt. Serve warm.
12. Store in an airtight container at room temperature for up to 2 days.
Makes 32 rolls
Main Dishes
slow-cooked, tender beef with potatoes, carrots, and onions
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and
savory, rich, and tender meat marinated in a homemade brine
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shredded chicken + pieces of french baguette layered in a rich cream sauce
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Desserts
flaky and buttery crust with a gooey center and a pecan mixture on top
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a sweet and flaky homemade pie crust, filled with apples and topped with a crunchy, buttery crumble
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a light and airy dessert topped with fresh whipped cream and berries
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