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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.
A delicious treat – and there's no tastier way to use that lone zucchini rattling around your crisper.
In "Can I Mix You a Drink? 50 Cocktails From My Life & Career," the Grammy Award-winner presents cocktail recipes that each reflects one of the hip hop artist's songs.
These beet brownies are a great way to boost the nutritional value in a favorite treat.
An autumnal cookie that's sure to wow.
A dinner that checks all the boxes.
