Every fall, there’s a moment when I start thinking about our Thanksgiving table and how it’s changed over the years. Our family gatherings have taken many forms, some traditional, others unexpected. With extended family from all around the world and hosting duties that rotate each year, every host adds a personal twist to the classics. One year, turkey enchiladas made a surprise appearance, another year, borscht was the starter.
As fun as those culinary experiments were, I’ve always had a soft spot for the traditional Thanksgiving spread. After years of taste-testing everyone else’s creative spins, my cousins and I started our own ritual: a post-Thanksgiving...Thanksgiving. It’s our way of reclaiming the traditional meal we love most.
We’ve kept this potluck going for fifteen years now. The friendly competition for “best dish” has become part of the fun, and the stakes are high enough to send us deep into cookbooks and late-night recipe hunts every November. After so many memorable plates, I’ve gathered a few favorite Thanksgiving recipes to share with you. Try one, or a few, and you’ll see why this tradition keeps us coming back year after year.
On the menu:
Charlie Bird’s Farro Salad
Creamy Baked Potato Soup
Buttery Herbed Mashed Potatoes
Brown Butter Skillet Cornbread
Homemade Baked Mac & Cheese
Creamed Corn
Brown Butter Sweet Potato Pecan Cobbler
Brûléed Bourbon Maple Pumpkin Pie
The Ultimate Cheesecake
To Start
1. Charlie Bird's Farro Salad
Farro cooked in apple cider, pistachios, and shaved parmesan. Simple but layered. This salad hits that fall flavor balance without going overboard. It’s bright, hearty, and easy to make ahead.
Tip: Toast the pistachios for extra depth.
Recipe by Barefoot Contessa. Get the recipe.
2. Creamy Baked Potato Soup
A creamy baked potato soup might not be traditional, but it should be. It’s easy to make ahead, buys you time, and keeps everyone content while the main meal comes together.
Recipe by Sugar Spun Run. Get the recipe.
For the Sides
3. Buttery Herbed Mashed Potatoes
There’s a fine line between elevating a classic and changing it completely. These mashed potatoes stay right on that line, using crème fraîche and herbed brown butter to bring a subtle, refined twist to the familiar comfort.
Recipe by Half Baked Harvest. Get the recipe.
4. Brown Butter Skillet Cornbread
This isn’t your usual cornbread. The brown butter adds depth, the maple syrup keeps it balanced, and the cast-iron crust gives that crunch everyone goes for first.
Recipe by NYT Cooking. Get the recipe.
5. Homemade Baked Mac & Cheese
This is the mac and cheese everyone actually wants. Cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan that's browned on top. Every bite hits that nostalgic note that keeps it on the table year after year.
Recipe by Mom On Timeout. Get the recipe.
6. Creamed Corn
For any corn recipe, I skip the canned or frozen corn and go straight for fresh, cut right off the cob. The flavor’s brighter, the texture’s softer, and it gives the dish that homemade feel. Sometimes I’ll broil it for a few minutes at the end or melt in a little parmesan cheese if I want it extra rich.
Recipe by NYT Cooking. Get the recipe.
7. Brown Butter Sweet Potato Pecan Cobbler
Is it dessert? Maybe. This dish actually got me the win last year and no one argued! The browned butter (yes, it’s a theme here) deepens the flavor, and the pecans add that crisp top everyone fights over. Skip the ice cream and call it a side, or let everyone go back for seconds during dessert.
Recipe by Well Made by Kiley. Get the recipe.
The Desserts
8. Brûléed Bourbon Maple Pumpkin Pie
Pumpkin pie got an upgrade! Bourbon, maple, and a brûléed sugar top that’s worth the extra step. The flavors run deep, and the texture walks the line between silky and rich. Be sure to brûlée right before serving, or that perfect crackly top will turn syrupy.
Recipe by Bon Appétit. Get the recipe.
9. The Ultimate Cheesecake
A true classic, the velvety kind of cheesecake that wins everyone over the moment it’s sliced. The lemon-blueberry topping keeps it balanced, and the texture lands somewhere between creamy and cloud-like. I’ve made this one again and again, and it’s always a crowd favorite. It’s simple to follow and the perfect way to end the meal.
Tip: Bake for 60 to 75 minutes. The cheesecake should still jiggle like jello when you take it out. If it is completely set, it is overcooked. Turn the oven off and open the door slightly. Let it sit for 45 minutes. Remove from oven and let it cool in the pan before chilling in the fridge.
Recipe by Tyler Florence for Food Network. Get the recipe.
Enjoy!
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