Our Best Thanksgiving Yet

an introduction by chris moroccoan introduction by chris morocco After 10 years of Bon Appétit Thanksgivings, what else could I possibly have to say?After 10 years of Bon Appétit Thanksgivings, what else could I possibly have to say? A lotactually.A lotactually. Up until recently, there were two versions of me when it came to this holiday. One was the version you see here, a seasoned food editor dispensing sage advice, while the second was a member of a large and raucous family where I was just another guest. All that changed last year. My aunt and uncle, the de facto hosts for the past 30 years, finally said enough was enough and decided they’d rather chase their grandkids around than spend all day in the kitchen. That was when I stepped in and my two lives became one. Apparently, I still have plenty to learn. While I had cooked for smaller groups of family and friends during the years we couldn’t gather as a larger group, I had never tried to organize the full extravaganza that is cooking for 25 people in someone else’s home. I made mistakes. I served too many vegetables that were similar in texture and tone (who needs sweet potatoes, squash, and carrots?) and didn’t include enough refreshing raw dishes to balance all the butter. But I succeeded in showing my family that our feasts could still look and taste the way they have for the past 30 years. Now it’s time to show that there is still room for new ideas on our menu. This year we are celebrating iconic dishes while making them our own. We’ve got a two-for-one way to cook turkey and gravy at the same time; everything you love about stuffing (or dressing!) turned into a loaded cornbread; and a vegetarian centerpiece that everyone will want a slice of. Also the butteriest rolls in town, hearty greens in a punchy vinaigrette, and more. Everything looks familiar and offers something unexpected. Because we know you can’t ignore the dishes that people expect on the table year after year—but you can certainly have some fun with them, especially if you are the one doing the cooking.Up until recently, there were two versions of me when it came to this holiday. One was the version you see here, a seasoned food editor dispensing sage advice, while the second was a member of a large and raucous family where I was just another guest. All that changed last year. My aunt and uncle, the de facto hosts for the past 30 years, finally said enough was enough and decided they’d rather chase their grandkids around than spend all day in the kitchen. That was when I stepped in and my two lives became one. Apparently, I still have plenty to learn. While I had cooked for smaller groups of family and friends during the years we couldn’t gather as a larger group, I had never tried to organize the full extravaganza that is cooking for 25 people in someone else’s home. I made mistakes. I served too many vegetables that were similar in texture and tone (who needs sweet potatoes, squash, and carrots?) and didn’t include enough refreshing raw dishes to balance all the butter. But I succeeded in showing my family that our feasts could still look and taste the way they have for the past 30 years. Now it’s time to show that there is still room for new ideas on our menu. This year we are celebrating iconic dishes while making them our own. We’ve got a two-for-one way to cook turkey and gravy at the same time; everything you love about stuffing (or dressing!) turned into a loaded cornbread; and a vegetarian centerpiece that everyone will want a slice of. Also the butteriest rolls in town, hearty greens in a punchy vinaigrette, and more. Everything looks familiar and offers something unexpected. Because we know you can’t ignore the dishes that people expect on the table year after year—but you can certainly have some fun with them, especially if you are the one doing the cooking. Hover to see the recipes from our Thanksgiving spread this year. Buttered Nut SquashButtered Nut Squash Whatever squash calls your name at the farmers market? Top it with toasty brown butter, pecans, and sage. Oh, and bacon! Can’t forget bacon.Top the prettiest squash at the market with brown butter, pecans, and sage. Oh, and bacon! Thanksgiving CornbreadThanksgiving Cornbread by Inés Anguiano Inspired by stuffing, a fully loaded loaf. Think: sausage, celery, herbs, basically everything good.Inspired by stuffing, a fully loaded loaf. Think: sausage, celery, herbs, basically everything good. Collard Greens VinaigretteCollard GreensVinaigrette by Shilpa Uskokovic Treat collards like salad greens with a walnut-speckled vinaigrette singing soprano.Treat collards like salad greenswith a walnut-speckled vinaigrette singing soprano. A Beautiful Cabbage GaletteA BeautifulCabbage Galette by Emma Laperruque Yes, pie is for dinner too. Jammy onions, sharp cheese, and a literal mountain of cabbage cook down into a rustic gratin in a flaky crust.Yes, pie is for dinner too. Jammy onions, sharp cheese, and a mountain of cabbage cook down into a rustic gratin in a flaky crust. Bring SomethingBringSomethingOtherThan WineOther Than Wine by Noah Kaufman “What should I bring?” When a guest asks this well-intentioned question, the knee-jerk answer is, “Wine!” But it’s just as simple to source thoughtful bits and bobs to create a memorable start to the meal.“What should I bring?” When a guest asks this well-intentioned question, the knee-jerk answer is, “Wine!” But it’s just as simple to source thoughtful bits and bobs to create a memorable start to the meal. Read MoreRead More: Bring Something Pear Salad with Honey-Roasted SeedsPear Salad With Honey-Roasted Seeds by Rebecca Firkser A fruit salad to change the way you think about fruit salad.A fruit salad to change the wayyou think about fruit salad. Salt BreadSalt Bread by Hana Asbrink Listen closely and you can hear children cheering in the distance. Each glistening bun holds a secret: a nub of salted butter baked inside.Each bun holds a rich secret:a nub of salted butter bundled within. Gravy-Braised TurkeyGravy-Braised Turkey by Jesse Szewczyk A dramatically delicious bird that doesn’t require a complicatedgame plan or last-minute scramble. That’s right: no carving.A dramatically delicious bird that doesn’t require a complicated game plan or last-minute scramble. That’s right: no carving. MIND YOUR MANNERSMIND YOURMANNERS by Joe Sevier Every family has Thanksgiving rules. Some are spoken (“Dinner’s at 3 sharp!”), others understood (Mom gets the wings), and plenty are hotly contested. So we asked Bon Appétit staffers, friends, and their kids to settle the holiday’s thorniest questions.Every family has Thanksgiving rules, plenty of them hotly contested. We settle the holiday’s thorniest questions. Read MoreRead More: MIND YOUR MANNERS