Simple Cooking

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

These old-fashioned molasses cookies stay soft and chewy days after making them.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.

These pickled pumpkin balls are a sweet, tangy condiment to go with all of the savory, meaty, roasted flavors on your Thanksgiving dinner table.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

The understated, familiar flavor of these delicate sugar cookies will take you straight back to your childhood.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

The prettiest roasted onions you ever did see.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

Bourbon and peach come together in this Southern take on a French 75.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

This vegetal take on the French 75 uses lime, cucumber, and celery bitters.