Cooking

All the Recipes From Bon Appétit’s Thanksgiving Issue

We’ve got cheesy brussels sprouts, gravy-braised turkey, and a stunning cranberry meringue pie.
GravyBraised Turkey pieces with citrus and garlic sit in a black pan on a striped tablecloth beside plates and a green...
Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely

The countdown to Thanksgiving is officially on. In the latest issue of Bon Appétit magazine, we’re taking the guesswork out of your menu and sharing everything you need to make this holiday your best one yet. Think brussels sprouts with a cheesy, crispy skirt, cornbread studded with sausage and aromatic mix-ins, a frilly cabbage galette, and yes, turkey. We’re gravy-braising it because a dry one has no place on this table. Keep reading for all the recipes from our November issue.

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  • A sliced cranberry meringue pie in a spun iron pie dish.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Adrian Ababović, Props provided by East Fork.
    7/18

    Cranberry Meringue Pie

    A tangy exclamation point to the holiday meal.

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  • The lattice crust of a bourbon caramel apple pie.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Adrian Ababović, Props provided by East Fork.
    8/18

    Bourbon Caramel Apple Pie

    Nothing beats a classic apple pie—well, maybe a bourbon caramel apple pie.

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  • Buttered Nut Squash wedges with browned toppings and herb leaves sit on a patterned platter with a spoon near the lower...
    Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    9/18

    Buttered Nut Squash

    Brown butter, pecans, sage, bacon. What could be better?

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  • Thanksgiving Cornbread pieces spread across a patterned platter in a horizontal overhead view showing browned crusts and...
    Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    10/18

    Thanksgiving Cornbread

    Inspired by stuffing, a fully loaded loaf.

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  • Collard Greens Vinaigrette sits on a beige plate topped with walnuts and herbs with dressing pooling near the lower edge.
    Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    11/18

    Collard Greens Vinaigrette

    Treat collards like salad greens with a walnut-speckled dressing.

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  • A Beautiful Cabbage Galette viewed from above shows browned leaves a missing wedge and a pie server beside the platter
    Photograph by Isa Zapata,Food Styling by Maggie Ruggiero,Prop Styling by Christine Keely
    12/18

    A Beautiful Cabbage Galette

    Cut into little squares for an appetizer, or serve wedges for a vegetarian main or standout side.

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  • Pear Salad With HoneyRoasted Seeds covers a pink oval platter with thin pear slices and cheese shavings beside a serving...
    Photograph by Isa Zapata,Food Styling by Maggie Ruggiero,Prop Styling by Christine Keely
    13/18

    Pear Salad With Honey-Roasted Seeds

    The antithesis of a haphazardly chunked together fruit salad.

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  • Salt Bread rolls line a metal baking sheet in two columns with coarse salt on top and one roll cut open.
    Photograph by Isa Zapata,Food Styling by Maggie Ruggiero,Prop Styling by Christine Keely
    14/18

    Salt Bread

    Crisp, buttery shell. Soft, flaky center. Cry!

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  • GravyBraised Turkey pieces with citrus and garlic sit in a black pan on a striped tablecloth beside plates and a green...
    Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    15/18

    Gravy-Braised Turkey

    It’s a two-for-one Thanksgiving stunner, no carving needed.

    View Recipe
  • Squares of moist cake with honeycrisp apples topped with cinnamon streusel and confectioner's sugar.
    Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Emma Ringness
    16/18

    Dutch Apple Snacking Cake

    A plush fall bake loaded with fruit and topped with cinnamon streusel.

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  • An omelette filled with caramelized onions sliced Fuji apples and fontina cheese and served with Dijon mustard.
    Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine Keely
    17/18

    Cheesy Apple Omelet

    Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.

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  • A breakfast daisy cocktail in a glass with a grapefruit garnish.
    Photo by Joseph De Leo, Food Styling by Stevie Stewart
    18/18

    Breakfast Daisy

    This variation on the mezcal margarita leans on a quick Earl Grey tea syrup and grapefruit liqueur to evoke the feelings of a cozy morning.

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