For our final Thanksgiving recipe, we turn to Matt Lewis and Renato Poliafito of the Red Hook bakery Baked. Their new book is aptly called Baked: New Frontiers in Baking, and it contains instructions on how to build your own nifty Milk Chocolate Malt Ball and Root Beer Bundt Cakes. You’ll find a classic Apple Pie in there too, and even a recipe for the bakery’s Peanut Butter Crispy Bars (but alas, no Grasshopper Bar recipe). more ›

Our fourth Thanksgiving recipe is for the main course—turkey wing confit— and it doesn’t require a lot of labor or time. But the real beauty of this recipe is twofold in that you don’t need a whole turkey, and that the ‘leftovers’ will last a lot longer than the typical post-holiday binge week. All you really need is a big pot of duck fat, salt, garlic, a few turkey wings, and a 200 degree oven. more ›

For whatever reason, Christmas is the holiday most often associated with show-and-tell memories. They can be broken down, these memories, into three basic movie categories: memories shown to you by chain-rattling ghosts, memories shown to you by guardian angels, and the surplus category known simply as Nicolas Cage. Thanksgiving too often gets the short end of the musket, even though its very name incorporates an act of gratitude brought on by reflection. more ›

For our second Thanksgiving recipe, we hand you over to Doug Crowell and Ryan Angulo, owner and chef (respectively) of the soon to open Buttermilk Channel in Carroll Gardens. Angulo was most recently chef de cuisine at The Stanton Social and is accustomed to tinkering with American standards— Stanton Social executive chef Chris Santos famously makes Chinese soup dumplings out of French onion soup, and corn dogs out of crab cakes. Ryan Angulo’s recipe included here is a variation on the time-tested and traditional baked-yam-and-marshmallow casserole extravaganza. He says the inclusion coconut milk, chestnuts and cranberries only add depth to the dish. more ›

Each day this week we’ll present a different Thanksgiving recipe—the first is for a seasonal chestnut bouillon. It comes from Ducasse Made Simple, a one-two punch cookbook written by a French television chef Sophie Dudemaine, along with French cooking’s main dude, Alain Ducasse, chef-owner of Benoit and Adour. more ›