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Recipes
This one honors our longtime barbecue buddy, the late Bob Carruthers, of New South Wales. We met Bob during his first trip to Lynchburg, Tennessee, to serve as an international judge at the Jack Daniel's World Championship Invitational Barbecue. From then on he played a significant role in introducing Australian barbecue to Americans and American barbecue to Australians. His footprints on The Jack will endure, as will many good memories of the fun and enthusiasm he brought to the event. For this one we recommend Australian lamb ribs, and the whiskey has to be Jack Daniel's. Life is sweet. Life is sour. Life goes on.
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Recipes
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Recipes
Chef Joseph Lenn from Blackberry Farm shows you how to bring a little down home Southern soul to your Thanksgiving sides with ingredients like country ham, sorghum, benne seeds, and butter (duh)
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Culture
On this holiday, which celebrates the emancipation of American slaves, photographer Oriana Koren reimagined what the recipes of two great chefs would look like today.
Recipes
Just in time for Thanksgiving, we’ve given the stunningly delicious Vegducken an autumnal makeover. This year’s entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom-cranberry stuffing makes use of leftover vegetable scraps, making the dish #wasteless.
Vegan
Recipes
Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here.
The intent with this dish was an entrée — an entrée not just appropriate for vegetarians, but for vegans. But in the context of Thanksgiving, it serves either as a wonderful companion to turkey (or as that too-rare dish at the American dinner party: a hearty, bona-fide vegetarian option). You can assemble it ahead and refrigerate. (If you do, bake it at 350°F for 45 to 50 minutes instead of the below instructions.)
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Culture
If it ain't broke, don't fix it—our readers say these classic BA hits are the best Thanksgiving recipes ever.
Articles
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There's a lot to be said for Southern hospitality. That's why we won't miss a party at the New York store and showroom of Alabama designer Billy Reid...
Christine Muhlke
Culture
How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving!
Bon Appétit
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The Louisiana native brought a dose of Southern charm to NYC last night
Emily Fleischaker
Culture
This is what happens when a bunch of Yankees and Euros head to Alabama for a Thanksgiving photo shoot with designer Billy Reid and chef John Currence.
Bon Appétit
John Currence
Culture
For his 47th birthday, our editor-in-chief is asking friends to donate to a cause he's all about, charity: water.
Adam Rapoport
Videos
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Go behind the scenes of Bon Appetit's Southern Thanksgiving photo shoot with designer Billy Reid.
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Everyone's favorite Brad teaches us how to make the ultimate Thanksgiving inspired fixing: broth!
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Former New York Times restaurant critic (and current Senior Editor) Sam Sifton literally wrote the book on Thanksgiving. We enlisted Sifton to show us a Thanksgiving tradition that's becoming the subject of countless YouTube videos--the fried turkey.
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See how Stumptown Coffee founder Duane Sorenson throws a brunch party at his Portland, OR home.
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During stop #2 of chef Gabe Kennedy's Influencer Journey, he spends 12 hours in Durham, North Carolina. He stops for disco brunch at The Durham Hotel, sandwiches at Rose's Meat Market & Sweet Shop, beers at Ponysaurus Brewing Company, and good old fashioned BBQ at Picnic.
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Daniel Boulud makes a pumpkin soup with homemade marshmallows, and more celebrity chefs with winning Thanksgiving appetizer ideas.