A Relaxed Thanksgiving Menu

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Aaron Hutcherson and Becky Krystal share their favorite courses

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If you didn’t have a chance to marinate turkey in brine last year, now is your chance

When we face our second Thanksgiving in the pandemic, we may find ourselves in one of two camps: eager to go all out, revive the holiday tradition, or, perhaps, find ways to reduce the hustle and bustle and relax more. To this end, we hope that readers can choose how to feed their family and friends in the desired atmosphere: fancy or simple.

Some people are looking for a project to provide a sense of normalcy in these unprecedented times. This means more prepared and planned recipes, as well as menus that give guests a reason to dress up or even wear hard pants. If this sounds like you, grab a tablecloth, come up with delicious dishes, and check out Aaron's fancy holiday menu.

The rest of us cannot understand anything close to the traditional Thanksgiving menu, but still want to find a way to express gratitude. In this case, Becky's simple and comforting Thanksgiving recipe is exactly what the doctor asked for. These recipes are designed to make you relaxed, at ease, and full of clever techniques to make cooking as stress-free as possible-holiday meals are perfect for stretchy pants and a leisurely day.

If you find yourself somewhere in between, you can mix and match as needed. Aaron's turkey and dessert with Becky's focaccia and vegetables? To us, this sounds like a successful combination. Just want to grab one of these recipes and add it to your usual menu? In the words of Tabitha Brown, "That's your business." Because no matter what you cook, we want it to be satisfying and less stressful.

Simple dry brine can make the meat more fragrant and the skin is very crisp

Activity time: 30 minutes | Total time: 2 hours plus 2 days of seasoning

Aaron: I have always wanted to marinate turkey in brine, but as someone who travels often on Thanksgiving, it is always out of reach. Now is the time. A simple dry brine with only salt added and kept in the refrigerator for a few days will produce tastier meat and incredible crispy skin. A compound butter is rubbed under and above the skin with fresh tarragon, garlic, lemon zest and black pepper to infuse the turkey with flavor as it cooks. Spatchcocking, also known as removing the spine and flattening the bird, and a hot oven. Compared with keeping it intact, a hot oven allows the turkey to cook in a small amount of time, which helps it to stay well and moist (probe thermometer) Roasting meat in the turkey is great for monitoring the doneness without having to open the oven frequently). Last but not least: make full use of those delicious pot drops and make gravy.

Advance: The turkey needs to be seasoned and refrigerated at least 1 day in advance, but preferably 2 or 3 days in advance.

Storage precautions: Leftovers can be refrigerated for up to 3 days.

1 tablespoon fine sea salt or table salt

8 tablespoons (113 g) unsalted butter, room temperature

4 cloves garlic, chopped or grated

6 grams chopped fresh tarragon

1 teaspoon grated lemon zest (from 1 lemon)

1 teaspoon ground black pepper

1. Line a large rimmed baking sheet with parchment paper or aluminum foil, and then place a metal rack in it.

2. Place the turkey breast down on the cutting board. Remove internal organs (if any). Use kitchen scissors to cut strips about 5 cm wide along both sides of the spine; keep the backbone and internal organs for making stocks. Put the bird's breast up, press your hands and heels on the breastbone, flatten it slightly. Dry with a towel, and then evenly sprinkle the salt on both sides of the turkey. Transfer it to the prepared baking tray with the breasts facing up. If necessary, insert the wing tips and refrigerate (preferably on the bottom shelf for food safety), uncovered, for 1 or up to 3 days ( The longer you will refrigerate, the crisper the seasoned meat and skin).

3. In a small bowl, combine the butter, garlic, tarragon, lemon zest, and pepper until completely combined. Gently slide your fingers under the skin of the turkey, separating it from the meat along the breast and thighs, being careful not to tear the skin. Don't worry about not being able to separate it completely-do your best. Using your fingers, rub half of the compound butter directly on the meat under the skin. Massage the skin from the outside until the butter is evenly distributed. Spread the remaining compound butter on the turkey skin as evenly as possible. Manipulate the bird so that it fits on the baking sheet, but if the chicken legs hang over the edge of the pan, that's okay.

4. Let the turkey sit at room temperature. At the same time, place the grill in the middle of the oven and preheat to 230C. Roast the turkey for 45 minutes to 1 hour and 15 minutes, until the instant-reading thermometer inserted into the thigh shows 74C and the skin is crispy and beautifully brown (note that sometimes the herbs in the butter will burn, which mainly affects the appearance, and therefore the taste. If this is for you It is a problem, once it reaches the desired color, when it is finished cooking, wrap it in foil.) Let the cooked turkey rest for 20 to 30 minutes before carving.

This dish is one of the least intrusive but most delicious main dishes

Activity time: 40 minutes | Total time: 90 minutes

Becky: I never cared about getting the crispest skin on a Thanksgiving turkey, or even the drama of bringing the whole bird to the table for carving. In most cases, I am interested in the things that taste the best and are the easiest to make.

Last year, this led me to develop a single dish of Harissa Roasted Turkey Drumsticks cooked on a grill. This year, I decided to continue the single-dish theme by turning to my reliable casseroles. It’s worth repeating the reliance on dark meat, some of which are usually more affordable than a whole bird or breast meat-the four thighs in this recipe only cost me about £10. In addition, black meat has a strong flavor and a mild taste, which is 30 degrees higher than the ideal temperature of 73 degrees Celsius for white meat, and still maintains its tenderness and flavor. Since I made chicken thighs last year, I switched to turkey thighs, just like my wine stewed chicken thighs, I think it will do well in casseroles.

success! It turns out that these cider stewed thighs are the least intrusive but most delicious main course, and I take over whole birds or whole chicken breasts every day. Consultation with the braised queen, aka cookbook author Molly Stevens, helped me determine the recipe.

First, you put four turkey thighs into a pan and fry them to brown (they are big enough so that each turkey thigh can be easily cut into at least two portions after cooking). The remaining brown part serves as the basis for the stew, which will eventually become a rich golden juice, almost eliminating the need or desire for a separate gravy. In keeping with the season, hard cider makes up the bulk of the stew (chicken broth and/or unsweetened juice or cider is great for those who avoid alcohol), and apple cider vinegar and thyme are used for brightening. The liquid bathed a bed of potatoes, carrots and apples with thighs on top. This allows the turkey juice to mix with the stew and vegetables while maintaining some crispness of the skin. Opening the lid at the end of cooking helps brown the food and concentrate the stew without affecting the melted tender meat that is coaxed when the casserole is sealed.

This recipe cooks best in a large oval casserole (7.5L), but it can also be used in a 5.2L round Dutch oven. Because the more the food accumulates, the less chance it will evaporate. The stew may need to be cooked longer. After it is out of the oven, you may need to reduce the stew on the stove. You can also choose root vegetables or herbs. You can adjust the recipe to the timeline you want. If you want to simmer more slowly, lower the temperature of the oven and cook it longer.

No matter which route you take, I suggest that you bring the casserole directly to the table to enjoy, so as to incorporate the warm and warm nature of this dish. Let everyone gather and enjoy it. It is best to drizzle the mashed potatoes with plenty of juice, or, of course, dip my no-knead baguette slices with sausage, apple and shallots.

Recipe description: The stew can be made up to 3 days in advance and put in the casserole and refrigerated (if your casserole is not glazed, please transfer to another container for storage). Or refrigerate leftovers for up to 3 days. Reheat at 180C in the oven or on the stove until it is hot through. For the crisper part, you can reheat the turkey and vegetables on a pan in the oven at a temperature of 180C, and provide heated cooking liquid on the side.

If you want to use chicken thighs, cut the vegetables smaller so they will cook faster. Cover in the oven for 30 minutes, then remove the lid until the chicken is finished, and wait another 15 to 20 minutes.

4 bones, skinned turkey thighs, pat dry

Fine sea salt or table salt

340 grams of hard cider (you can use a mixture of low-sodium chicken or vegetable broth and unsweetened apple juice or non-alcoholic sparkling cider)

680 g small golden potatoes, halved (divide into quarters, if larger)

225 grams carrots, scrubbed, halved lengthwise and cut into 1-inch pieces

2 medium-sized apples (370 g), peeled and cored, each cut into 10 to 12 wedges

1. Place the grill in the middle of the oven and preheat to 180C. Season the turkey thighs well with salt and pepper.

2. In a large casserole, preferably enameled cast iron and oval, over medium-high heat, heat olive oil until it shimmers. Put the two thighs skin down in the pan and fry until deep golden brown (once it turns brown, the pieces should be easy to release), 3 to 4 minutes, using a splash screen as needed. Turn over and cook until the other side is also dark golden brown, and cook for another 3 to 4 minutes, adjusting the heat as needed. Some browning (like) on the bottom of the pan is good. Transfer the thighs to a large, rimmed baking dish or plate, and repeat with the remaining part.

3. Adjust the heat to medium heat. Pour out about 1 tablespoon of turkey fat (you can filter and refrigerate excess fat to preserve roasted vegetables). Remove any burnt pieces of meat or skin. Add garlic to the pot and cook, stirring constantly, until the aroma is tangy and golden brown, but does not turn brown. It takes 30 seconds to 1 minute.

4. Add apple cider vinegar to the pot, pay attention to violent bubbling and steam. Using a spatula or wooden spoon, scrape off any brown parts of the bottom of the pot. Stir constantly and cook until the vinegar is reduced to about 1 tablespoon. Pour in the hard cider, scrape off any brown parts again, add 10 thyme sprigs and bay leaves, and then restore the heat to medium-high. Let the cider bubbling until it has reduced by about two-thirds, 8 to 10 minutes (if you are using a round casserole, you may want to put it a bit further because the liquid will not cook so easily oven). Turn off the heat.

5. Place the potatoes, carrots and apple pieces on the bottom of the pan. Season with salt and pepper. Place the brown turkey thighs on top, overlapping as little as possible. Cover and simmer for about 40 minutes, or until the turkey shows 68-71C on the instant-reading thermometer (don’t be surprised if the ingredients overlap more due to the shape or size of the dish, which will take longer). Remove the lid and continue cooking until the meat reaches at least 73C (higher is fine, because dark meat is forgiving) and the vegetables are soft. Cook for another 5 to 10 minutes. Discard bay leaves and thyme sprigs if necessary.

6. Let the braised boil sit for at least 10 minutes, as it will be very hot. If you want to keep the pot longer, you can put the lid back on the pot-the casserole can insulate well. Sprinkle the leaves of the remaining thyme sprigs and serve directly from the pot, making sure to add plenty of stewing liquid.

Variation: If you want to use chicken thighs, cut the vegetables a bit smaller so they will cook faster. Cover in the oven for 30 minutes, then remove the lid until the chicken is finished, and wait another 15 to 20 minutes.

Cornbread sauce is a must-have on the Thanksgiving table

Activity time: 30 minutes | Total time: 1 hour 45 minutes

Aaron: Cornbread sauce is a must-have on my Thanksgiving table and my favorite part of the entire meal. The version my family usually prepares includes celery, onions, peppers, chicken and/or turkey soup, sometimes with a few slices of turkey, and a small amount of herbs and spices, but each family and chef prepares them differently. Some people like to use the packaged corn muffin mix for convenience, and season with sausage and apples, while others add white bread to the mix, which is crispy.

Although if I prepare something that is not the standard version for a big meal, I may be rejected by my family, but the time for experimentation with cornbread sauce is ripe. Enter this mushroom and leek version, the vegetarian version of my standard recipe.

To make cornbread sauce, naturally, start with cornbread. The recipe I shared below is a version of my mother. Although you can complete this recipe from start to finish in one day, I recommend baking cornbread in advance to spread the cooking time and make your time in the kitchen easier on Thanksgiving Day (you can also assemble the seasoning in advance and bake it. Before serving).

To assemble the seasoning, first sauté the mushrooms until they are browned to get a meaty taste. Creminis are always easy to find, or if you like, you can use oysters or forest mushrooms-feel free to mix and match and use any type you like. Then, add some leeks to get a subtle onion and sweetness, and season with fresh tarragon to get a woody, citrus flavor, a few cloves of garlic, salt and pepper (it is important to wait until the mushrooms turn yellow before adding salt).

The last step is to mix the mushroom mixture with cornbread and vegetable broth. At this point, it is critical to ensure that there is enough liquid for the wet dressing, as some of the ingredients will evaporate during baking. For this reason, the seasoning mixture should look a bit soupy before entering the oven, as if you made a mistake and added too much liquid (you didn't). The inventory levels listed below resulted in perfect consistency in my tests, but if your batch of cornbread is super absorbent for any reason (if you have never made cornbread sauce before and are dry to it Feel nervous, add extra inventory, if you need, you can bake it a little longer at any time).

If you just want to use one pan, make this entire recipe from start to finish in a cast iron skillet, or if you feel like it, blow up the best casseroles.

Advance: Cornbread can be baked 2 days in advance and stored in an airtight container at room temperature. The dressing can be assembled up to 1 day before and baked before consumption.

Storage: Leftovers can be refrigerated for up to 3 days.

215 grams of fine or medium ground corn flour

½ teaspoon fine sea salt or table salt

225 grams of sliced mushrooms, such as cream, oysters, shiitake mushrooms or their combination

1 large (340 g) leek, trimmed dark green part, rinsed and thinly sliced

½ teaspoon fine sea salt or table salt, plus more flavor

½ teaspoon ground black pepper, plus more flavor

2 cloves garlic, chopped or grated

720 ml unsalted or low-sodium vegetable broth

1. To make cornbread: Place the grill in the middle of the oven and preheat to 200C. When the oven heats up, put the butter in a 25 cm-inch cast iron frying pan (or other similarly sized metal pan) and melt it in the oven for 5 to 10 minutes.

2. At the same time, in a medium-sized bowl, add corn flour, flour, sugar, baking powder and salt, and mix well. Add eggs and milk and mix well. After the butter has melted and the oven is preheated, carefully remove the pan from the oven, add the melted butter to the batter, and stir until fully combined.

3. Pour the batter into the preheated pan and bake for about 20 minutes, or until it feels hard to the touch, insert a cake tester or toothpick in the middle, and then it will come out. Transfer the pan to a metal rack and let cool for at least 10 minutes. Then, use a spatula to remove the cornbread and transfer to a metal rack to cool completely. Crush the cornbread into a large bowl. Wipe the pot clean.

4. Make the seasoning: In the same pan or use a large non-stick pan, heat the oil at medium high temperature until it shimmers. Add the mushrooms and cook, stirring occasionally, until nicely browned, 7 to 10 minutes. Add butter, chives, salt and pepper, and cook, stirring regularly, until the chives start to soften, 3 to 5 minutes. Add garlic and tarragon and cook, stirring regularly, until the chives are completely soft, and cook for another 1 to 2 minutes.

5. Add the mushroom and leek mixture and vegetable broth to the cornbread and stir well. (It looks a bit sour, but this is necessary for wet dressings). Taste and season with more salt and/or pepper if needed.

6. Transfer the seasoning mixture to the same cast iron pan or an unoiled 20 cm square pan or a similar-sized casserole. Smooth the top and bake for 30 minutes until the top is golden brown. Remove from the oven and let cool slightly. Serve hot.

This is one of the "best of both worlds" dishes

Activity time: 30 minutes | Total time: 3 hours

Serving: 16 (making a 33 x 45 cm bread)

Becky: As a person who is often indecisive and short of time, I really like the concept of "best of both worlds". This is what prompted me to develop no-knead pancakes with sausage, apples and green onions.

This large, eye-catching side uses the flavors and ingredients of fillings or seasonings according to your geographic location and deforms them with bread. After all, one of the main ingredients of fillings is already bread, so why not turn it into something that allows you to enjoy fresh bread? There is no compromise here, only fresh and delicious things. If you don't have the bandwidth of both, you will never have to choose between filling and bread again.

This recipe uses pre-made dough that can be stored in the refrigerator for up to two weeks. It is based on the dough and concept of the popular fast food focaccia in the five-minute-a-day artisan bread team of Zoe François and Jeff Hertzberg, but not a small one. Round bread, but the value of the entire baking pan. The bread is baked at a relatively high temperature of 220C, which means it can enter the oven at the same time as many roasted vegetables, including my lemon and chili flakes roasted broccoli.

The resulting plate is tender and fluffy, and is the ideal companion for my cider stew of turkey thighs and potato and apple stew. Of course, it is also suitable to match your favorite gravy or pan sauce at home. If you have a small crowd, or you know you want to save some for the next day or so, please don't cut the whole board. Extras can be cut in half horizontally to make the leftover sandwich of your dreams.

I like the classic shapes of sausages, apples, shallots and sage, but you can use any ingredients you like, as long as they are cooked during the baking time. Or pre-cook them as needed. Other good choices: grilled or sautéed mushrooms, rosemary, fried bacon, cooked and shredded vegan sausages, dried cranberries and sliced onions. It is also a good strategy to just sprinkle flaky salt on top to keep it simple. For the reduced option, you can convert it to a small bun in a 22 cm round cake pan-halve the dough to make 2 rounds or quarters. The round loaf will bake in 20 to 25 minutes.

Advance: The dough needs to be fermented at room temperature for 2 hours.

Storage precautions: Once the dough has fermented, it can be refrigerated in a covered but ventilated container (not airtight) for up to 2 weeks, or frozen in an airtight container for several months. The remaining focaccia can be refrigerated for up to 3 days. Reheat in a 180C oven for a few minutes, or bake in the oven until it's hot through.

770 ml plus 1 tablespoon warm water, divided

120 ml plus 3 tablespoons extra virgin olive oil, divided

1 tablespoon dry instant yeast (not rising quickly)

2½ teaspoons fine sea salt or table salt

340-425 grams of light or hot Italian sausage (in bulk or removed from the casing), divided into 2-2.5 cm pieces

1 small apple, cored and cut into ⅓ cm wedges

2 shallots, halved lengthwise and cut into ⅓cm wedges

8 g cups fresh sage leaves

Flaky sea salt for sprinkling (optional)

1. In a 4.8 liter or 5.7 liter bowl, use a wooden spoon to mix flour, 780 ml of water, 60 ml of oil, sugar, yeast, and sea salt or table salt to form a rough dough. Cover the bowl with a towel and let it rise for 2 hours (if your bowl is smaller than recommended, transfer the dough to a large enough container, double the size of the dough and cover).

2. The dough can be used immediately, but it is easier to handle after it is completely cooled, about 3 hours. For long-term storage, transfer the dough to a ventilated container (if closed, the lid may pop out), where it can stay for up to 2 weeks.

3. At the same time, put the sausage slices and 1 tablespoon of water into a microwave-safe pie dish (or other large, shallow dish that can be covered). Cover HIGH with a plate and microwave until cooked, 4 to 5 minutes (the internal temperature of the meat should only be around 70C, but remember that it will cook longer in the oven). Drain the debris from the liquid in the dish and cool.

4. Pour 60 ml of remaining oil into a 33 x 45 cm rimmed baking pan, tilt the pan to coat it completely. Scrape the dough onto the baking sheet and begin to press it out; it will not fill the edges of the pan. Wrap the dough with greased plastic wrap or put it in a reusable oversized zipper bag (45L) and let it stand for 10 to 15 minutes.

5. Place the grill in the middle of the oven and preheat to 220C. If you have a baking stone, also put it on this shelf (if there are other things in the oven, such as roasted vegetables, you can use the upper or middle shelf, but be sure to rotate from top to bottom) at the bottom of the baking halfway ).

6. Gently push the dough to the edge of the pan with your hands (if necessary, lightly oil them or dip them in some oil on the pan to prevent sticking). Use a pastry brush to spread the remaining 3 tablespoons of oil on the top of the dough. Press the cooked and cooled sausage, apples, shallots and sage leaves evenly into the dough in any way you want. Try to get the toppings almost (but not all) to the bottom of the dough. Recover the dough with greased plastic film or a zippered bag. Let the dough sit and rise for 20 minutes, then sprinkle with flaky salt (if used).

7. Transfer the baking sheet to the oven, place it on a heated stone (if used), and bake for 25 to 30 minutes, or until the focaccia crust is medium brown and the surface feels dry and hard. The topping may have some burnt edges.

8. Using a round knife, loosen the bread from the edge of the pan, and then slide the focaccia onto a large cutting board. (If you want, you can also cut it in a pan.) Cut the bread into approximately 2 x 3 inch pieces. You should get 32 pieces. Serve hot or at room temperature.

The dough recipe is adapted from the "Five Minutes of Handmade Pizza and Flatbread" (Thomas Dunne Books, 2011) co-authored by Zoe François and Jeff Hertzberg (Thomas Dunne Books, 2011), published on ArtisanBreadInFive.com.

Vegan southern kale will become your new staple

Activity time: 30 minutes | Total time: 1 hour and 15 minutes

Aaron: Braised kale is the staple food of black food, appearing in casual Sunday dinners and large festive meals. They are usually flavored with bacon - such as pork neck bones, turkey wings or pig tails - which fill vegetables and pots with a lot of smoke and umami. (I wish I had a bowl now!) But reflecting my changing awareness of meat consumption, I wanted to make a meatless version with similar flavor characteristics. Enter this vegetarian southern style kale recipe.

For smoke, I turned to my favorite pantry seasoning: smoked paprika. It will add red pepper flakes, garlic powder, salt and pepper, while sautéing onions with a little olive oil. Then, add vegetable broth and kale ribbon and simmer until the desired tenderness (some people like to leave a little bit on the vegetables, while others like them to be beautiful and silky).

Finally, miso is the most popular fermented flavoring agent in Japanese cuisine, and apple cider vinegar is added at the end of cooking. There are many types of miso, and you can use any of them in this recipe, but I prefer red miso (aka miso) that is darker in color and more flavorful when cooking. Miso provides the umami flavor that could have been added through meat, while vinegar adds flavor.

Storage: Leftovers can be refrigerated for up to 4 days.

Where to buy: Aka (red) miso can be found in well-stocked supermarkets, Asian markets or online.

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper flakes

¼ teaspoon fine sea salt or table salt, plus more flavor

950 ml salt-free or low-sodium vegetable broth

2 bunches (approximately 900 grams) of kale, washed, stemmed, and if necessary, cut into 0.5-1.5 cm thick ribbons

1. In a large pot, heat oil over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until it starts to soften, 3 to 5 minutes. Add chili powder, garlic powder, black pepper, red pepper flakes and salt and cook, stirring regularly, until fragrant, about 1 minute.

2. Add the broth and heat to boiling. Add the kale, reduce the heat, make the liquid boil, cover and cook until the kale becomes soft, from 45 minutes to 1 hour 30 minutes or more, depending on the age of the vegetables and the amount of chewing you want them to have. Stir the miso and vinegar until the miso dissolves, taste, and season with more salt if needed. Serve hot.

You can toss this roasted cauliflower together in a few minutes

Activity time: 5 minutes | Total time: 20 minutes

Becky: If you want to make your Thanksgiving meal small and simple, it's easy to overlook both sides. This is not the case with this roasted cauliflower, you can put them together in a few minutes.

I want a dish with enough acidity and pungency to eliminate the typical richness of a holiday meal. And because my menu already includes hearty stew and bread, it is definitely green. Broccolini won the victory with its mild bitterness. In addition, it can be cooked quickly and looks great on a plate.

I developed this recipe and put it in the oven at the same time as my no-knead focaccia. The high temperature of 220 degrees Celsius helps to create enviable crisp edges on each piece, so no one needs to fight for them. In my opinion, they are the best part. Almost as attractive is one of my favorite little twists: salt. Rather than just seasoning with salt, I first mix it with a lemon zest. Rubbing the peel with salt will help bring out all the essential oil of the lemon and ensure that the peel is more evenly distributed than throwing it on the stem.

Cauliflower like this is enough. But in order to shoot it to a higher height, I added a little red pepper flakes, and then, after roasting, sprinkle a little lemon salt on the vegetables, and season (feel free to reduce or cut off the red pepper flakes to avoid the heat). Be sure to save the lemon so that it can be turned into wedges for consumption. The last drop of juice further accentuates this bright flavor.

I have given a range of roasting time to illustrate the different thicknesses of broccoli stems and the degree of maturity you need. The temperature is also quite flexible, depending on what you have in the oven at the same time. If you lower the temperature, bake it longer. If you increase it, decrease the time.

1 lemon, peeled (1 to 1.5 teaspoons zest), cut into wedges, and serve

1 teaspoon fine sea salt or table salt

450 g cauliflower, trimmed roots as needed

1. Place a grill in the middle of the oven, and then place a large grill pan with a frame on the grill. Preheat to 220C (if there are other items in the oven, you can use another shelf).

2. In a small bowl, knead the lemon zest and salt until fully combined. In a large bowl, whisk together broccoli, olive oil, red pepper flakes, and a large amount of ½ teaspoon of lemon zest mixture. Carefully remove the heated baking sheet from the oven, transfer the cauliflower to the baking sheet, and spread the stems as evenly as possible in a layer; some overlap is okay. Bake for 15 to 20 minutes, or until some dark, crispy pieces on the florets are crispy or reach your desired degree of ripeness. Season with more lemon zest mixture and taste.

3. Serve while hot or at room temperature, with lemon slices set aside.

This pie is a tribute to simple decoration: cranberry sauce

Activity time: 30 minutes | Total time: 3 hours and 30 minutes

Serves: 8 (makes a 22 cm pie)

Aaron: Whatever you say, but I like canned cranberry sauce jelly. I love the smooth, springy texture and sweet and sour flavor it adds to Thanksgiving dishes, and this cranberry pie is a tribute to this simple decoration-but it turns its head.

With shiny red fillings surrounded by almost iridescent golden and orange dried fruits, this pie is an eye-catching dessert that ends the meal in a dramatic style. Nonetheless, the goal is similar to every recipe I share, and it is totally accessible.

In order to get rid of the pickiness of the pie crust, the press-in biscuit crust is easy to assemble without the need for a rolling pin. It is flavored with grated ginger, cinnamon, allspice and molasses, reminiscent of gingerbread cookies. It is blind baked in a pie pan with a removable bottom (or if you only have a pie pan, you can use a pie pan), which is all the oven time required for this dessert.

The filling is adapted from Cook's Illustrated recipe, which uses the heat of simmering fruits to cook egg yolks and added cornstarch to help solidify the mixture. I added orange and ginger to the sour cranberry filling to add a little spice and citrus flavor, but if you want to make this recipe yourself, you can try other flavors. Although the right amount of sugar has been added for sweetness, I must warn you that this pie is still very, well, pie, this may be a refreshing way to end a full meal.

Finally, if you want, you can mix ginger diced and candied orange peel—I think they look like little jewels—with crushed gingerbread cookies to form beautiful crumbs to decorate desserts. Otherwise, a piece of whipped cream can make a simpler decoration and can also help it add a bit of sweetness, if this is more suitable for your holiday dessert.

Make it in advance: the crust must be refrigerated for at least 30 minutes, and at most overnight, before blind baking. The toasted crust can be completely cooled 1 day in advance and stored at room temperature with a lid loosely.

Store: The remaining pie can be kept covered and refrigerated for up to 3 days.

Where to buy: Candied orange peel can be found in specialty stores and online. Or, you can use more crystallized ginger or other dried fruits, such as cranberries or apricots, instead of it, or omit it altogether.

455 g fresh or frozen cranberries

Finely chopped peel and 1 orange juice

One (5cm) slice of fresh ginger, peeled and cut into thin slices

Pinch fine sea salt or table salt

55 grams of unsalted butter, cut into 4 pieces at room temperature

For the gingerbread cookie crust:

113g unsalted butter, room temperature

¼ teaspoon fine sea salt or table salt

For the biscuits fruit shreds (optional):

50g candied orange peel, diced

A striking dessert that ends the meal with dramatic talent

1. Make cranberry curd: In a medium-sized saucepan, mix cranberries, sugar, orange zest with juice, ginger and salt over medium-high heat, and boil, stirring occasionally. Adjust the heat to maintain a very gentle simmer, cover and cook until all the cranberries burst and begin to wilt, about 10 minutes.

2. While the cranberries are boiling, in a small bowl, stir the egg yolks and cornstarch until smooth. Transfer the hot cranberry mixture to the blender. Immediately add the egg yolk mixture, cover loosely (see note), gradually increase the speed to high, and stir until smooth, about 1 minute. Allow the mixture to cool in a blender, uncovered, until skin forms, and record 48-51C on an instant-reading thermometer for approximately 1 hour and 30 minutes.

3. Make the gingerbread crust: In the bowl of a stand mixer equipped with a paddle attachment, stir the butter, brown, and sugar at medium to low speed until smooth, 2 to 3 minutes.

4. Adjust the speed of the mixer to medium speed, add the egg yolk and molasses, and stir to combine. Stop the mixer and scrape the sides and bottom of the bowl thoroughly. Add flour, ginger, cinnamon, allspice and salt, and stir on low speed until completely combined, the mixture looks like crumbly cookie dough, about 1 minute.

5. Place the dough in a 22 cm tart pan with a removable bottom. Press it evenly on the bottom and sides with your fingers. Cover loosely with a kitchen towel or plastic film, and refrigerate for at least 30 minutes until overnight.

6. When the crust is ready to bake, place the grill in the middle of the oven and preheat it to 180C. Place the crust on the bottom with a fork and bake blindly (without pie weight) until evenly golden brown, 20 to 22 minutes. Transfer to a metal rack and add the filling after it has cooled completely.

7. When the cranberry puree has cooled, add the softened butter and stir until fully combined, about 30 seconds. Pour the fruit puree into the crust and smooth it with an offset spatula to form an even layer. Let the pie stand at room temperature for at least 2 hours.

8. Crush the biscuits fruit: If necessary, put the biscuits, ginger crystals, and candied orange zest in a medium-sized bowl and sprinkle on the edges of the pie. Cut into wedges and serve at room temperature.

Note: When stirring the hot puree, be careful not to fill the water jar of the blender more than half. Remove the center ring from the lid and place a kitchen towel on the opening while mixing. This will allow the steam to escape and protect you from splashing.

The classic Thanksgiving pie gets the cheesecake deal

Time: 30 minutes | Total time: 30 minutes, plus overnight cooling time

Serving: 8-10 (making a 22-25 cm pie)

Becky: The standard canned pumpkin party is never something to me. To promote my concept in previous years, I used dulce de leche instead of sugar or sweetened condensed milk. I made a pie with caramel in it. I even skipped the pumpkin pie altogether.

This year, I want a happy medium—a form that can convey the spirit of pumpkin pie but is more in line with my taste. I also want something that is easy to assemble and design so that I can finish it ahead of time. I am very excited about the resulting no-bake pumpkin pie cheesecake.

Yes, the classic pie gets the cheesecake treatment in this light, creamy and not too sweet dessert, designed for Thanksgiving or any fall meal. The filling is a fluffy mixture of cream cheese, whipped cream, confectionery sugar and pumpkin puree, with the right amount of lemon juice and spices (cinnamon, cardamom and ginger). When I decided to use the microwave to heat canned pumpkin puree, my major breakthrough came. It makes a huge difference in concentrating the flavor and achieving the correct texture to incorporate the pumpkin into the cream cheese mixture. Don't skip it! Except for that step, this is a delicacy that does not require cooking, which means you can free up valuable oven space and time.

Recipe description: It is best to make cheesecake at least one day in advance to get the desired texture. Then it can be refrigerated for up to 3 days.

A can (425g) of pumpkin puree

A 22cm (170g) or 25cm (255g) prepared digestive biscuit wrapper

Candy pumpkins for decoration (optional)

1. Spread the pumpkin puree on a wide and shallow microwave-safe dish, such as a pie dish, and then place it on a medium-high heat in the microwave for 10 to 12 minutes, stirring 2 to 3 times, until it is dry and darkened, and remove it. The aroma of nuts and toast (if you are worried about spilling, you can cover it with wax paper or towel). If necessary, let it cool completely and put it in the refrigerator to speed up the process.

2. In the bowl of a vertical mixer equipped with a balloon-type whisk attachment or a large bowl and a hand-held mixer, beat the heavy cream at high speed until a hard peak is formed (pull down the whisk attachment or whisk, Look at how the cream looks in the bowl and on the mixer. If it overturns, it will take more time; if it stays at its peak, it has set.) Transfer the whipped cream to a smaller bowl or container ; Close the lid and refrigerate until ready for use.

This kind of no-cooking treats frees up precious space and time

3. Put the cream cheese in the same mixing bowl (no need to wipe); use the paddle attachment of the mixer and beat at medium speed until smooth. Add the confectioner's sugar, starting at low speed, then gradually increasing to medium, beating until fully mixed. Add lemon juice, vanilla extract, cinnamon, cardamom and ginger; beat on medium speed until smooth. Scrape the sides and bottom of the bowl, add the cooled pumpkin, and beat over medium heat until evenly distributed. Scrape the bowl again and stir a few times with a flexible spatula to make sure that no cream cheese sticks to the sides or bottom.

4. Using a flexible spatula, gently fold in half of the whipped cream. Lift the cream cheese mixture from the bottom of the bowl to the top of the whipped cream, rotating the bowl while working, trying not to let the whipped cream deflate too much. This folding step will help lighten the cheese mixture. Then, stir in the remaining whipped cream. This is your filling.

5. Using an offset spatula or spoon, spread the filling evenly on the prepared graham cracker crust. Refrigerate, preferably overnight, to cool and harden. The pie can be cut directly from the refrigerator and eaten. Decorate with candy pumpkin, if using, before slicing.

Variation: To make your own graham crackers (or other biscuits) no-bake crust, follow these guidelines from the cookbook author Jessie Sheehan. The general rule is that a 22 cm pie requires approximately 200 grams of breadcrumbs to be ground in a food processor or finely crushed with a rolling pin in a zippered plastic bag; 4 to 8 tablespoons (55-115 grams) of melted butter, according to Add sugar to taste, 2 to 4 tablespoons. When you can squeeze a little bit of the mixture between your fingers and maintain its shape, you will know the proportions are correct. You can put the formed shell in the refrigerator to solidify or bake it at 180°C for 8 to 10 minutes until it emits a fragrance and solidifies. Cool the crust completely before adding the filling.

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If you didn’t have a chance to marinate turkey in brine last year, now is your chance

Scott Sachman/The Washington Post

Simple dry brine can make the meat more fragrant and the skin is very crisp