What We’re Actually Cooking for Thanksgiving
We've been trying out pies, dialing in our stuffing, and thinking about turkey-cooking methods since summer—not to mention compiling full-on themed menus from the ’70s and the ’90s. And now that Thanksgiving is finally approaching, we’ve made our spreadsheets and checked them twice. But what are Epicurious editors actually cooking for this year’s feast? Scroll down to find out.
Photo by Chelsea Kyle, Food Styling by Anna Billingskog1/12Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce
“I love to add this alternative to sweet potato casserole to my Thanksgiving table. Instead of just straightforward sweetness—and the same kinds of soft, creamy textures you get in a lot of Thanksgiving side dishes—here you get to focus on the roasted, caramelized flavor of actual squash and sweet potato. And those vegetables are topped a zingy agrodolce that brings classic cranberry flavor, but also cuts through all of the other rich foods on the table with bright acidity.” —Emily Johnson, associate director of commerce
Photo by Joseph De Leo, Food Styling by Judy Kim2/12Sweet Potato Pie
“My mother has never made the same sweet potato pie twice. She always adds in whatever she’s inspired by that day, whatever combination of cinnamon, nutmeg, allspice, and sometimes even ginger that calls to her. She also adds a splash of alcohol, which changes from pie to pie as well. Sometimes it’s rum, sometimes brandy. I improvise like her on occasion, but when the pressure is on to get it just right, as it is at Thanksgiving, I turn to Toni Tipton-Martin's sweet potato pie.” —Dawn Davis, editor in chief
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege3/12Skillet Dressing With Cornbread and Biscuits
“I’m not sure why I wait until Thanksgiving every year to make my favorite dressing, but maybe that’s part of what makes this dish so special. It’s made with a combination of cornbread and biscuits and gets a heavy hit of dried sage. In fact, when I was developing this recipe, the test kitchen made me cut the herb back by half. You can go with the amount listed here—it’s delicious—or double it up for the true taste of a Southern icon.” —Joe Sevier, cooking and SEO editor
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi4/12Sweet Potato Casserole With Graham Cracker Streusel
“Sweet potato casserole was not a tradition in my household growing up. As a self-identified Fluffernutter connoisseur, I’ve made it my mission as an adult to ensure marshmallowy goodness at every Thanksgiving from here on. This streusel topped version is a delicious twist on the sweet classic.” —Joelle Bellini, audience development manager
Photo by Joseph De Leo, Food Styling by Lillian Chou5/12Honey Butter Potato Chip Tower
“This is the first November in 15 years that I haven’t been in full control of a Thanksgiving menu and let me tell you: It is stressing me out. It's not that I don’t trust others; I just really like to plan! But I’m celebrating Thanksgiving in a new place next week and I gave myself one single task: cheese board. That means I’m making two kinds crackers, a cheese ball, and some other fun things—including this towering beauty, sure to please the ham lovers in the family.” —Sonia Chopra, executive editor
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi6/12Simple Classic Stuffing
“A few years ago, I made the (highly controversial) decision to diverge from my grandmother’s tried-and-true recipe and introduce a new stuffing to my family’s turkey day lineup, and we haven’t looked back since. This rendition of the Thanksgiving classic takes all of the things I loved about my grandmother’s version and amps them up. Read: more butter, more herbs, and more texture, thanks to the use of torn, crusty bread whose craggy edges are beautifully browned and crisp by the time they emerge from the oven.” —Alaina Chou, commerce producer
Anders Schønnemann7/12Baked Camembert With Thyme & Garlic
“With so many pots to stir and casserole pans to juggle, I’m really into the idea of any pre-dinner snack that only involves unwrapping a wheel of cheese and sticking it in the oven for 10 minutes.” —Anna Hezel, senior editor
Photo by Chelsea Kyle, Food Styling by Anna Billingskog8/12Kale and Brussels Sprout Salad
“I always have a big salad on the Thanksgiving table because as much as I love stuffing myself with stuffing, I need something crunchy to balance it out. This year I’m planning to make this kale and brussels sprouts salad, which features my two favorite leafy greens.” —Emily Farris, senior commerce writer
Photo by Chelsea Kyle, Food Styling by Rhoda Boone9/12Our Favorite Mashed Potatoes
“Mashed potatoes are basic, but essential. These creamy spuds are what I look forward to the most each year, and I also love transforming leftover potatoes into waffles or potato pancakes the next day.” —Genevieve Yam, assistant editor
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich10/12Raw Cranberry and Fuyu Persimmon Relish
“I’ve said it before, but I really don’t dig cooked cranberry sauce (unless it’s this gorgeous, shimmering thing from our ’70s Thanksgiving menu). Instead, I want a raw cranberry relish that’s bright and refreshing, like this one, which is made with cranberries, persimmons, orange, and a touch of lemon juice.” —Maggie Hoffman, digital director
Gabrielle Revere11/12Prosciutto Filled with Happiness
“Appetizers are the little traps I lay for guests to keep them from getting in my way in the kitchen. Yes, I’m one of those cooks who appreciates the offer of help but will never take you up on it. So please, just eat these little prosciutto cones full of cheese, currants, and pine nuts and enjoy the company of the other guests.” —Jarrett Melendez, associate editor
12/12Bourbon Pecan Pie
“Regular pecan pie is great, but bourbon pecan pie is better. Bourbon lends the dessert deep caramel and vanilla notes, and that hit of booze helps to temper the sweetness of the pie.” —Genevieve Yam, assistant editor
