Bon Appétit

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

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

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

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

A bright and spicy sauce works as both marinade for the shrimp and dressing for the citrus salad in these colorful rice bowls.

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta.

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don’t slosh over the sides.

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

Simmer the bones of a rotisserie bird in water with a handful of aromatics and flavor-packed mushroom stems to make the umami-rich broth for this comforting soup.

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

You don’t need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.