Thanksgiving

Food

Spinach & Pumpernickel Stuffing

If you’re juggling dishes for oven time, cook this stuffing the day before and refrigerate. While the turkey is resting, slip the stuffing into a 325°F oven, loosely covered, and it’ll be warm and perfect by the time the turkey is served.

Food

Calvados Apple & Ricotta Parfait

The apple brandy makes this recipe rich and delicious, but if you prefer not to use alcohol, substitute with apple cider and a drop or two of good-quality vanilla extract.

Entertaining

Laura Calder’s 10 Tips For A Fuss-Free Thanksgiving Feast

Master the art of hosting like this celebrity chef.

Food

Laura Calder’s Beet & Pecan Endive Boats

Beets and blue cheese are a perfect match in this hors d’oeuvre, but you can swap out the beets for chopped pears for a new flavor combination.

Food

Laura Calder’s Parsley, Sage, Rosemary & Thyme–Brined Roast Turkey

A 15-lb. turkey will serve 12 to 14 people. The brine used in this recipe results in a juicy bird with lovely crispy skin. The extra rub of butter before roasting doesn’t hurt, either! If you’re hosting fewer, buy one or two breasts instead.

Food

Anne Willan’s “Burnt” Beans

“When I worked for Anne at École de Cuisine La Varenne, this dish was one of the first I had to learn. Anne served this family favorite once a week with roast chicken. The exact opposite of al dente — try downright confit — these beans taste…

Food

Laura Calder’s Celeriac Purée

The key to a great celeriac mash is to purée it until velvety smooth. A blender or a food processor will give the best results.

Food

Laura Calder’s Cranberry Sauce

In our house, we go the classic route for cranberry sauce. We also like to have lots — this recipe makes a big batch!…

Food

Laura Calder’s Best Bread Stuffing

For the best stuffing, make good-quality bread crumbs. Break up dried bread slices and pulse in the food processor.

Food

Triple Ginger Cookies

“This cookie recipe — one of my favorites — comes from Canadian opera singer Wendy Nielsen. Now head of voice at the University of Toronto, Wendy is a member of our Sunday Roast Club. Whenever she and her husband are hosting, these gingery cookies are the signature dessert.” – Laura Calder…

Food

Laura Calder’s Quick Pumpkin Ice Cream

After a big feast, I like to keep dessert light. This simple ice cream has all the expected festive flavors without the heaviness of pumpkin pie.

Decorating & Design

Do This One Thing To Host A Holiday Crowd

Make sure guests are well-fed and comfortable this season with space-saving seating.

Food

House & Home’s Best Thanksgiving Recipes For The Ultimate Fall Feast

Get six foolproof recipes and our top tip to the perfect bird.

Food

Maple Chili Broccoli

Recipes

Pumpkin Pudding With Toasted Meringue

This recipe, including the meringue, can be made the day ahead and stored in the fridge. If you have a kitchen torch, skip the broiling step and use torch to toast meringues instead.