Dinner

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

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

Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

We’ve got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

You can make and chill these mashed potatoes up to two days before the big night.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.