Shopping List 3 large russet potatoes (about 1 3/4 pounds) - $1.78 16 ounces beef/chicken/vegetable stock - $1.59 4 ounces Gruyère cheese - $3.95 2 heads garlic - $0.70 Pantry items: Flour, butter, olive oil Total cost: $8.02 When... More

"Gravy" is little more than thickened stock—essentially a reduction sauce—and when that stock comes out of a roasted turkey, it's pretty good stuff. It's no wonder people love it. Double or triple (or quadruple, if it comes to that)... More

Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt... More

©iStockPhoto.com/cveltri Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the... More

I got the Cumberland sausages for this dish at Myers of Keswick in New York City, which you can read about Serious Eats: New York. To my surprise, I found that the Yorkshire pudding batter recipe is the same as... More

The "my" of this recipe's title is James Beard, who observed that "American food is anything you eat at home". As no meal is more associated with home cooking than Thanksgiving, and no food writer was a greater champion of... More