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Whether you’re a first-time or veteran Thanksgiving host, you likely have at least some recipes in mind for this year’s feast. Even so, there’s always room at the table for a new dish that will turn heads with a smart tweak or two. Maybe this is the year you swap the canned green bean casserole for a fresher spin, the Parker House rolls for fluffy scallion milk bread, or the pumpkin pie for a chocolatey sweet potato version.
Behold our 2025 lineup of Thanksgiving recipes. Who knows, they might just earn a repeat spot at next year’s table.
Tandoori Roast Turkey
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Chef Maneet Chauhan’s roast turkey delivers highly seasoned, crispy skin thanks to a yogurt marinade spiced with tandoori masala. The marinade works double duty, helping the meat to stay tender.
Mashed Potatoes with Manchego and Olive Oil
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Chef José Andrés uses extra-virgin olive oil instead of butter to enrich the classic creamy side. Roasted garlic and young Manchego cheese add elegance and a subtle tang.
Savory Croissant Stuffing
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver
This savory-sweet side from F&W recipe developer Liz Mervosh has all the flavors of a classic stuffing — onion, sausage, celery, and herbs — but employs day-old croissants for flaky layers and a stunning presentation.
Sweet Potato Pie with Cocoa Crust
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
This spin on a classic sweet potato pie from 2020 F&W Best New Chef Camille Cogswell is balanced by an intensely chocolatey crust. A border of marshmallow meringue adds a photo finish.
Brown Butter, Roasted Pear, and Goat Cheese Salad
Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Thom Driver
This statement salad from F&W recipe developer Melissa Gray-Streett contrasts luscious, butter-roasted pears with crisp salad greens, salty cheese, tart pomegranate arils, and toasty pecans.
Scallion Milk Bread Rolls
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by THOM DRIVER
F&W associate editorial director of food Breana Killeen describes her pillowy, make-ahead dinner rolls as a mashup of Chinese scallion pancakes, cinnamon rolls, and milk bread.
Porchetta with Cheesy Chard-and-Leek Stuffing
Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Stuffed with sautéed leeks, Swiss chard, and Parmesan, this bacon-wrapped roast from F&W recipe developer Anna Theoktisto features the classic flavors of Italian porchetta but cooks in a fraction of the time.
Green Beans with Blue Cheese Breadcrumbs and Bacon
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver
For this modern take on green bean casserole, Liz Mervosh tosses crisp-tender green beans in a savory bacon-shallot pan sauce, then tops them with crisp and salty blue cheese breadcrumbs, bacon, and cheese crumbles.
Peanut Butter Chess Pie with Fudge Drizzle
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
This decadent pie from Camille Cogswell marries the best of a classic chess pie with the unbeatable flavor combination of peanut butter and chocolate. A flaky all-butter crust is the perfect foil.
Beet, Brûléed Grapefruit, and Burrata Salad
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by THOM DRIVER
Sweet and earthy roasted beets, creamy burrata, and brûléed grapefruit are balanced with a bright white balsamic vinaigrette in this punchy salad from Melissa Gray-Streett.
Melting Sweet Potatoes with Maple Chile Crisp
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver
Inspired by French fondant (“melting”) potatoes, these bold sweet potato medallions from Liz Mervosh caramelize on a sheet pan, then finish quickly in a spicy maple sauce.
Bone-in Brussels Sprouts
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver
Served with spicy mayo and a tangy apple relish, these bone-in brussels sprouts from 2025 F&W Best New Chef Vinnie Cimino and chef Adam Bauer of Cordelia in Cleveland look impressive and require minimal prep.
Cranberry-Lime Curd Pie
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
A creamy, tangy cranberry curd filling contrasts beautifully with a press-in honey rye cookie crust and whipped cream topping for this vibrant dessert from Camille Cogswell.
Stuffed Butternut Squash with Curry-Coconut Rice
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
For this satisfying vegetarian main, Anna Theoktisto stuffs roasted butternut squash with an umami-rich filling that features jasmine rice, toasted coconut and cashews, red curry paste and fish sauce.
Fried Saltines
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by THOM DRIVER
Set out a relish tray for appetizer hour so your guests don’t fill up before dinner. Serve an array of vegetables and dips with these effortless fried crackers from F&W associate food editor Andee Gosnell.
