These deep-fried turkey balls from Silicon Valley‘s TJ Miller and private chef Andy Windak will allow you to relive yesterday’s gut-busting meal, one bite at a time.
This jaggery ice cream—made with molasses-like unrefined sugar—is excellent on its own, but is a great canvas for any and all seasonal flavors. Top with with sweet or salty nuts, sliced persimmons or quince, or more rendered jaggery.
This recipe is duck on duck on duck, marrying slow-braised duck legs with duck fat-enriched Savoy cabbage and some crispy duck cracklings.
Crushed, dried red chiles and spices create a sauce similar to a mole, keeping the turkey moist, juicy, and extremely flavorful.
The precursor to modern cornbread stuffing was developed by African slaves out of leftovers and transformed over the years into the Thanksgiving staple we know today.
Making your own version of Fernet is easier than you’d think, no fancy equipment needed.
Sam Anderson of New York’s Mission Chinese Food made these DIY bitters using herbs, flowers, and fruit from the MUNCHIES rooftop garden, but you can easily make them at home.
This spicy yet sweet cocktail from Leyenda in Brooklyn marries the heat of Ancho Reyes with brandy, maple, and black currants.
Made with Cognac, apple brandy, pumpkin syrup, and bitters, this cocktail is no pumpkin spice latte—but it does offer a stiffer, naughtier taste of fall.
This easy, autumnal highball comes from The Bon Vivants, the cocktail team behind San Francisco’s Trick Dog. The spice gets your tastebuds ready for turkey, and the cider tells you it’s officially fall. Plus, it can be served hot or cold.
This delicious pancake ecipe from Ken Addington has an amazing texture thanks to ricotta and whipped egg whites, and is topped with an incredible “honeycomb” butter.
Packed with spicy peppers, savory merguez sausage, and a rich avocado mash, this breakfast dish is guaranteed to end your hangover.
The addition of browned butter gives the pumpkin a subtle butterscotch note that makes for the perfect autumnal pie.
A warm, savory yet sweet side dish that tastes like autumn.
Prep all of the components of this pudding the night before, and you’ll wake up to an easy, healthy, elegant, delicious breakfast.
Thyme, parsley, lemon, butter, and Leffe beer flavor this super-simple chicken dish that’s ready in just minutes.
Xiaoxing wine gets this beautiful fish crunk with a spicy lemongrass-chili paste, garlic confit, and black bean sauce.
This coconut cake recipe hails from a restaurant in the middle of one of Mexico’s lushest jungles, and tastes so much better than the version your grandmother makes.
While koji is traditionally used to marinate meats, it brings an extra layer of sweet and salty deliciousness when you add a little bit to a simple dessert like rice pudding.
John Mooney of Washington, DC’s Bidwell came up with this easy mussels recipe that combines the flavor of Belgian beer with garlic, shallots, and fresh herbs. Grab some crusty bread and you’re set.
At Hartwood, we use fresh coconuts for this cake, but that’s a hard recipe to put down on paper. The coconuts here are harvested every day—you’re simply not going to find the same quality in a store. So instead we call for cream of coconut, which is a perfectly legitimate substitution. Just be sure to stir the contents of the can before measuring it out.
The earthy, smoky flavor of the mezcal sets up both the sharpness of the citrus in the marinade and the fattiness of the avocado. When shopping for marlin, look for a lean fillet with no fatty layers between the muscle—that fat is too chewy for a ceviche. If you can’t find lean marlin, ask for lean swordfish. If the only marlin (or swordfish) at the fish market is fatty, then don’t make ceviche: those cuts are best roasted in the oven.
Delicately poached halibut is served with delicious roasted vegetables.
The Pink Squirrel, a sweet and delightfully trashy cocktail popular in the late 70s, is reimagined with premium ingredients by Xanadu bar manager Francis Verrall.