This raw slaw is colorful and crunchy thanks to pistachios, pomegranate seeds, and shredded sweet potato. Finish the dish with a handful of fresh cilantro.
Any ripe pear will work for this smoky-sweet salad, but we prefer the Anjou. The key to picking a perfect pear is pressing gently around the stem.
You're just five ingredients away from a stay-crisp side that's a fresh addition to any holiday spread. For maximum flavor, toast the walnuts before tossing in the dish.
Indulge in a frosty blend of pie and ice cream. No fork needed.
Swap celery root for potatoes and you'll never go back to the basic mash. Combine the celery-meets-parsley-flavor root with garlic, cream, and butter for a delicious holiday side.
A honey-hoisin glaze ensures these sweet potatoes roast up sticky-sweet. Top them with salty chopped cashews, green onion, and plenty of lime.
The key to perfectly roasted turkey is getting some fat beneath the skin. Try a mix of softened butter and fresh herbs like sage, parsley, and thyme.
You're looking at our favorite reason to make a double batch of mashed potatoes. Dunk them in our spicy sriracha sour cream.
Double up on our zesty cilantro sauce, and try it on roasted chicken or fish tacos.
This all-fresh version of classic cranberry sauce calls for just five ingredients and a quick chop. Make it up to one week ahead for stress-free serving.
Transform that creamy green bean casserole into a bacon-y breakfast. Fry up fresh onions for a super crisp topper.
Dried cranberries give classic pork stuffing a bit of sweetness. Bake the side in a dish, not the bird, for those irresistible crisp edges.
Keep it easy during the Thanksgiving rush. Assemble and bake these potatoes a day ahead, then simply chill and reheat in the oven before the big dinner.
The secret to this better-than-pumpkin pie? Roasting the sweet potatoes first concentrates their flavor.
This spicy pulled turkey sandwich has a smoky secret. Canned chipotle peppers give leftover cranberry sauce a kick.
Fresh apples dress up purchased refrigerated sauerkraut in this sweet and tangy condiment. Serve it up with roasted turkey or chicken.
Serve this vegetarian dish with sweet mango chutney and plenty of fresh mint.
This is the classiest stuffing we've ever seen. Top the former side dish with eggs done any way you like!
We won't tell if you add a couple extra splashes of brandy to the filling ... or your glass.
Korean gochujang is a thick paste made with red chiles, glutinous rice, fermented soybeans, and salt. It's got a healthy dose of heat and is addictive on mixed nuts.
Put out something new on your next charcuterie board. These pickled sweet potatoes get a kick from fresh anaheim chile peppers and red onion.
A pie Elvis would be proud of! Top luscious banana pie with peanut butter whipped cream and crunchy salted peanuts.
Cooking en brodo (Italian for "in broth") sounds fancy, but it's a super easy way to infuse fish with flavor. Here, we use a rich wine-tomato broth.