Bon Appétit

Forgot to dry out the challah for this pecan-crusted brunch dish? Lay out slices on a rimmed baking sheet and toast in an oven set to 425°F until dry (about 8–10 minutes).

Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.

Who needs cranberries when you can have pomegranate juice?

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.

Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.