There are as many ways of approaching a holiday like Thanksgiving as there are cooks who celebrate. There are the rigid traditionalists whose unchanging yearly menus may as well be etched into the wood of their carving sets. There are the endless experimenters, those eclectic souls who let the whims of the day serve as the blueprint for a buffet overflowing with novelty. And then, happily marching down a middle path, there are the editors of Bon Appétit—and the recipes from the latest issue of the magazine, which follow below.
The editors are not afraid to pick favorites, which is why you’ll find a handful of never-let-you-down recipes straight from the BA archives. That includes superlative mashed potatoes, a pumpkin pie with staying power, and a gravy you can make ahead to save you time on the big day. That said, the editors also couldn’t resist the urge to shake things up a little this year too. That could mean braving the cold and barbecuing the bird. Or inviting a towering banana-toffee pie to take the place of the usual apple number. Or a side of tender green beans in a nutty almond-butter-based sauce to stand in for the revered casserole—or at least peacefully coexist with it. Firm and flexible, this is how Bon Appétit is doing Thanksgiving this year, as well as the days before and after.
You can get these—and all of Bon Appétit’s recipes—on the Epicurious App for iOS. Sign up for a free trial so you can start saving (and eating) your way through this list ASAP.
