Bon Appétit's November issue encourages readers to slow down and savor Thanksgiving, suggesting small adjustments like farmers market visits and festive dishwashing dance parties.
The test kitchen introduces innovative vegetable sides, such as miso-glazed carrots with scallion gremolata and hazelnut green beans with prosciutto, sweet dates, and a zesty vinaigrette.
For the main course, the Tadka Turkey and Gravy recipe features a basting technique with ghee for crispy skin, while leftovers are repurposed into a Malaysian laksa soup.
In a hurry? The Creamy Chili Crisp Pasta is a quick 15-minute meal option, requiring only Greek yogurt, chili crisp, and spaghetti for an easy dinner.
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