There are many ways to streamline Thanksgiving—try to make it easier, faster, more efficient. In Bon Appétit’s November magazine issue, we’ve come up with many reasons—55 to be exact—to slow down and love the holiday. This means making a few extra trips to the farmers market, breaking out the punch bowl, and having a disco dance party while washing dishes.
Our test kitchen reimagined vegetable sides as an opportunity to bring playful, new flavor to the table. Try these tender carrots that get a salty-umami edge from a miso glaze. They’re topped with a scallion gremolata that transforms this classic side into a modern dish. Or make these hazelnut green beans finished with shattering prosciutto, sweet dates, and a zippy vinaigrette. Or better yet, make both.
For the main event, we shared a recipe for Tadka Turkey and Gravy. This turkey is basted in buttery ghee, a technique that creates its signature burnished skin. And that leftover carcass can be repurposed into a punchy spin on Malaysian laksa soup.
If you need a 15-minute fantastic meal to fuel you through holiday planning, look no further than this Creamy Chili Crisp Pasta. All you need is three staples: tangy Greek yogurt, funky chili crisp, and a box of spaghetti to get dinner on the table. Here’s to a festive November.
Not a subscriber yet? Subscribe here for Bon Appétit’s gorgeous print issues and access to our Epicurious app with its thousands of easy and reliable recipes.