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Parmesan-Roasted Butternut Squash

Parmesan-Roasted Butternut Squash

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Photograph by Jonny Valiant

Roast Pumpkin with Cheese Fondue

Roast Pumpkin with Cheese “Fondue”

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

Photograph by Romulo Yanes

Adobo Turkey with Red-Chile Gravy

Adobo Turkey with Red-Chile Gravy

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy. After a long marinate, the adobo permeates the bird’s juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

Photograph by Ditte Isager

Chocolate Cinnamon Cream Pie

Chocolate Cinnamon Cream Pie

We love the cinnamon in Mexican chocolate. For this pie, we surround a smooth chocolate-pudding filling with cinnamon—a spiced graham cracker crust below and cinnamon whipped cream on top.

Photograph by Ditte Isager

Chipotle Meatballs

Chipotle Meatballs

Albóndigas (meatballs) are often served in a soup or a sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out their meaty richness. Spicy chipotle, crumbled bacon, and a hint of cumin make them unforgettable.

Photograph by Ditte Isager

Seckel Pear Tart with Poire William Cream

Seckel Pear Tart with Poire William Cream

Adorable Seckel pears are on display in this showpiece, but the essence of pear permeates the entire tart. Honeyed Bartletts are juiced into white wine, creating a poaching liquid for the Seckels. Doubly infused with pear, that syrup becomes the base for the poire William–spiked pastry cream and glaze.

Photograph by John Kernick

Roast Turkey with Black-Truffle Butter and White-Wine Gravy

Roast Turkey with Black-Truffle Butter and White-Wine Gravy

When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. “It’s a cheap shot,” she admitted, “but it’s damn delicious.” We all agreed—it’s the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey’s meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.

Photograph by John Kernick

Poblano Potato Gratin

Poblano Potato Gratin

In Mexican cuisine, rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

Photograph by Ditte Isager

Spiced-Pumpkin Souffles with Bourbon Molasses Sauce

Spiced-Pumpkin Soufflés with Bourbon Molasses Sauce

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.

Photograph by John Kernick

Turkey Reubens

Turkey Reubens

Put your Thanksgiving leftovers to good use in this updated deli favorite, combining sliced turkey and melted Swiss on hearty rye bread.

Photograph by Romulo Yanes

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poultry
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