Bon Appétit

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Don't have a spice mill? You can use a blender or food processor for this one.

To learn how to cut endive into long, layered spears for an elegant look.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Most butchers will remove the backbone for you; see left to learn how. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.