Thanksgiving

G&G readers weigh in on the food they’d just as soon avoid

Chef Meg Gray of Tujague’s in New Orleans has devised the perfect day-after brunch treat

Tailor-made for the holiday table

Gluten-free but full of flavor

Classic mashed potatoes get the cream cheese and garlic treatment

An outdoor fryer cooks the best bird, says the Nashville restaurateur—and also fires up the party

Low and slow is the way to go this Thanksgiving, says the Puckett’s proprietor

The longtime caterer and restaurateur knows that roasting still rules—but you may be roasting wrong

Food for thought—and a trio of recipes—from seasoned Nashville restaurateurs

A warming side dish inspired by the Acadians

An Italian staple with American holiday flare

A second life for an undersung Thanksgiving side

The sweet stuff of holiday legend

One writer shares a cherished holiday tradition and the family recipe that goes with it

Add some pizzazz to your holiday menu with these Southern spreads

Seasonal sips to pair with cooking or the main event

Because spirited holiday tables often demand spirited takes on the classics, here are two versions of bourbon pecan pie—one with dark chocolate and one that layers in silky pumpkin

The chef and G&G columnist reveals all the juicy details on how to master the Thanksgiving method

Two squash varieties star in this autumnal spin from New Orleans’ Plates

A Charleston chef draws inspiration from his childhood for this holiday dish