Thanksgiving

Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.

With tender acorn squash, salty pancetta, a pungent and tart vinaigrette, and bitter chicory, this hearty salad is layered in flavor and texture. It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.

Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)

Foolproof and moist, this cake is suitable for birthdays or other celebrations. Tip: It’s better to underbeat the frosting than overbeat it for a frosting that’s easier to spread.

The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.

Epicurious member Eileen La Mendola tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.

This zinger of a pesto sauce breathes new life into a nutritious winter staple, and works well with acorn and kabocha squash, too.

Buttermilk-enriched cornbread combines with onions, apples, dried apricots, and prunes in this simple and versatile Thanksgiving stuffing. While prep is fairly minimal, take note: You’ll need to dry the bread overnight, so be sure to start this recipe the day before. And if you’d like to offer a vegetarian-friendly option, swap a high-quality vegetable stock for the chicken broth.

The cherry-cranberry combination achieves the perfect balance of flavors alongside a roasted turkey or ham—or drizzled on vanilla ice cream. If cherry cider is hard to find, substitute a sweet-tart fruit juice such as cranberry or pomegranate.

There’s a lot to like about this classic American stuffing. Sweet Italian sausage has salty appeal, while the combination of tart green apples and dried cranberries delivers a one-two punch of tangy sweetness.

Down-home cornbread gets a beautiful, fragrant makeover with the addition of warming honey and flowery sage. But don’t worry, it’s still the same cornbread from the block. The ingredient list is short, the prep is straightforward, and the whole dish takes so little time to prepare that you could bake it while your roasted turkey rests or chili simmers.

This variation on the classic biscotti from home cook Andrea Daly in Plymouth, Massachusetts, which first appeared in Bon Appétit, integrates almond extract and dried cranberries, packing both sweet and tart flavors into each biscuit. The inclusion of fruit gives them a characteristic chewy-crisp texture. These visually appealing treats make great holiday gifts, excellent accompaniments to tea and coffee, and lovely endings for a holiday feast.

The perfect slice of pecan pie delivers a dollop of nutty sweetness with every bite. Our version calls for orange zest, which adds a sprightliness to this holiday staple. The pecan halves will rise to the top of the rich custard filling for an attractive display. It’s fine to use frozen crust when you need to save time, but make your own pastry for a truly delightful dessert.

This flavorful ham is glazed with orange juice, bourbon, brown sugar, and apple jelly that's spiced with cloves, allspice, and ginger.

Jellied candies like these are eaten all over Europe as post-dessert petits fours.

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.

A sformato is essentially a soufflé that doesn't rise because there isn't any air or egg white whipped into it—foolproof! I serve it in place of mashed potatoes, since it has a great flavor without an excess of butter and cream. If I have people over, I'll bake it in individual gratin dishes with a few fresh thyme leaves on top for presentation's sake. Delicata squash has a flavor similar to that of butternut, but the skin is much thinner—edible, in most cases—and the squash is more delicate overall (hence the name). The flesh of a butternut or acorn squash would be a fine substitute. Cooking with squash in the fall and early winter months will yield the best results with this recipe. I find that out of season the squash become a bit waterlogged. You can do everything but bake the sformato in advance. Bring the dish to room temperature before baking.

The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you're ready to serve. If you or someone you're serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust. Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.