Bon Appétit

Serve at brunch, or for dessert with a scoop of lemon gelato.

"When I was a little girl, my mom imparted her joy of baking by letting me help with my grandmother's pumpkin pie. It's the perfect starter recipe: Just measure, whisk, and bake. I passed this tradition on to my daughters when they were kids, and they've been in charge of making the Thanksgiving pie ever since." —Janet McCracken, deputy food editor

This classic gravy recipe includes options for jazzing up your gravy with a bit of white wine, Worcestershire, or apple cider. 

This super-simple shortbread gets festive thanks to a tart cranberry-grapefruit compote. Use a five-hole zester to form ribbons of grapefruit zest.

Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner—they're that good.

Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

Grilling a turkey is one of the great dark arts of holiday cooking. It is an excellent choice for those who like to spend time outside, tending a fire and keeping away from family. It requires no skills beyond patience. The turkey ends up with a slightly more rustic flavor, smoky and rich. Two notes: First, use a brine to keep the bird moist, since opportunities for basting are hard to come by. Second, do not stuff the bird. Smoky turkey is excellent; smoky stuffing is not.

This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.

"Pistachios are buttery, piney, crunchy, and creamy—plus they go great with a cold beer."

"Sometimes I sit and watch baseball and eat pistachios out of the can, but they're better as a topper for pasta."

A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll.

These little showstoppers will incite a fried food frenzy–even though they're baked on party night.

This cake is perfect for beginners—it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Bon Appétit Test Kitchen director Mary-Frances Heck learned this quick braise from her host mother while studying in Spain.