Seasonal recipes for fall and the holidays
Ohh, the cozy season — welcome, kitchen hero, pull up a stool! Season’s Table collects good, honest recipes for the weeks when cooking matters most: late fall, Thanksgiving and December. Each one gives exact amounts, times and food-safety temperatures, starting with the centerpiece — a simple roast turkey with cooking times by weight, and an hour-by-hour Thanksgiving dinner timeline to schedule the whole day.
The sides are where a Thanksgiving table comes together. Make green bean casserole from scratch a day ahead, bake make-ahead stuffing in a dish the safe way, and stir up homemade cranberry sauce in about 15 minutes.
For dessert, our classic pumpkin pie uses canned pumpkin and explains how to keep the top from cracking, and an easy apple crisp with an oat topping is the low-effort answer when you’d rather not roll out a crust.
When the weather turns cold, comfort food takes over. Try roasted butternut squash soup, creamy and freezer-friendly, or let the slow cooker do the work with a thick, tender beef stew. Honestly, a pot of something warm on the stove is the best kind of therapy.
For a December centerpiece, our prime rib roast covers the bone-in roast and the internal temperatures that decide how it turns out, and homemade cooked eggnog brings back the custard-style classic, made safely.
Holiday baking gets two cut-out cookie recipes that keep their shape: gingerbread cookies for houses, people and ornaments, and sugar cookies that don’t spread for decorating with the kids.
Every recipe is written by Kerry Woods like a friend in the kitchen: what to buy, what to do and what to watch for, with food-safety temperatures you can trust. Browse all the recipes, read more about Season’s Table, or send a question if a step isn’t clear. Now go preheat something — the kitchen’s calling.