Recipe: Maple-Honey Pecan Pie, from New York Times Cooking
Melissa Clark's version contains double the amount of pecans compared with most recipes, and substitutes maple syrup and honey for the usual corn syrup.
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Melissa Clark's version contains double the amount of pecans compared with most recipes, and substitutes maple syrup and honey for the usual corn syrup.
Melissa Clark's very classic, cinnamon-scented pie.
Eric Kim's bone-in turkey breast is unbrined but slathered in butter, showered with salt and pepper, and popped into a moderately hot oven to get crispy skin.
Eric Kim's refreshing zinger of a side dish.
Melissa Clark's stuffing made from eggy brioche and roasted chestnuts is a Thanksgiving classic.
Thalmus Hare and Priya Krishna's recipe is spicy with habaneros, and rich with the flavors of ham, turkey and chicken.
Yewande Komolafe's recipe offers chunks of baked sweet potato enhancing warm, tender and flaky biscuits, which also get a savory lift from sliced scallions.
Yewande Komolafe's take on a classic Southern buttermilk chess pie, with a sparkling bright lemon flavor.
Yewande Komolafe's crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day.
Eric Kim's make-ahead gravy can be reheated on the stove or in the microwave on Thanksgiving Day; drizzle over everything.
In Eric Kim's recipe, roasting sweet potatoes concentrates their flavor; caramelized garlic cloves add to this rich and savory side dish.
Eric Kim's take on this classic condiment is the bitter, acerbic edge that your Thanksgiving plate needs.
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60 Minutes got an up-close look at the clogged supply chain that is threatening the holiday season.
The tree — coming from Maryland for the first time ever — will be wrapped in more than 50,000 lights and lit on December 1.
A quarter of holiday shoppers say they plan to start as early as this month amid ongoing shipping uncertainty.