Traditional New England Thanksgiving

All along the grey and November-cold East Coast, Thanksgiving is the meal we most look forward to setting the family table for each year. A perfectly roasted turkey surrounded by a bevy of simple and comforting American sides is a matter of tradition: the kids will warm up with steaming mugs of hot cider while the grown-ups enjoy bourbon cocktails with a fire crackling in the background. Gather 'round the bountiful table with all you love, and be thankful for that second slice of pumpkin pie.

**More Thanksgiving menus right this way **

Artichoke Stuffed Mushrooms

Artichoke Stuffed Mushrooms
You can replace panko bread crumbs with coarse matzo meal to make these retro-inspired, two-bite hors d'oeuvres--which can be assembled up to two days ahead of time and baked off before guests arrive.Todd Coleman

Colicchio & Sons' Parker House Rolls

Parker House Rolls
Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best we've ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor. Get the recipe for Colicchio & Sons' Parker House Rolls »Todd Coleman

Julia Child's Garlic Mashed Potatoes

Julia Child's Garlic Mashed Potato recipe
Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child's Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that's stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child's Garlic Mashed Potatoes »Romulo Yanes

Maple Butter Mashed Sweet Potatoes

Maple Butter Mashed Sweet Potatoes
Maple syrup enhances the sweetness of this simple sweet potato mash. Get the recipe for Maple Butter Mashed Sweet Potatoes »Maxime Iattoni

Chestnut Stuffing

Chestnut Stuffing
Traditionally used for stuffing fatty birds like goose because of their high starch content, we like using chestnuts in stuffings for leaner birds like turkey as well, for the sweet nutty flavor they impart. Get the recipe for Chestnut Stuffing »Christopher Hirsheimer

Cranberry Sauce

Cranberry Sauce
No Thanksgiving feast is complete without cranberry sauce—forget the canned variety and make this recipe instead. Get the recipe for Cranberry Sauce »Vanessa Rees

Pan Gravy

Pan Gravy
Make this gravy using the drippings that remain in the pan after you've cooked the roast turkey. For additional flavor, add to the finished pan gravy any juices that accumulate on the platter as the turkey rests. Get the recipe for Pan Gravy »Helen Rosner

Mulled Apple Cider

Mulled Apple Cider
Steeped in cinnamon and cloves, this nonalcoholic potion lends a warm, fragrant note to chilly nights. Get the recipe for Mulled Apple Cider »Russell Kaye

Roasted Pumpkin Pie

Roasted Pumpkin Pie
Roasting the pumpkin will add sweetness and rich flavor to this holiday favorite. Get the recipe for Roasted Pumpkin Pie »Todd Coleman

Classic Apple Pie

Classic Apple Pie
Simple and delicious, this recipe brings out the sweet flavor of the apples. Three days before the feast, start prepping by making the pie dough for both pies, the cranberry sauce, and the mashed potatoes. Bring your bird home at least two days before Thanksgiving so you have ample time to presalt, a simple step that keeps the turkey juicy and intensifies its natural flavors. Get the recipe for Classic Apple Pie »James Oseland

Blue Ribbon Pecan Pie

Blue Ribbon Pecan Pie
The toffee-like interior and beautiful bronze top layer of halved pecans are the center of a Thanksgiving dessert table. Get the recipe for Blue Ribbon Pecan Pie »James Roper