Thanksgiving Dining Guide

Need help planning your Thanksgiving meal? Here are tips on choosing and roasting a turkey, local chefs' recipes for cranberry sauce, and perfect wine pairings.

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Thanksgiving Menus: Michel Richard’s Modern Menu

The Citronelle chef’s slow-roasted Golden Turkey is a showstopper. Richard binds the turkey legs in gold leaf and wraps the breast meat around chestnut and foie gras to make a hearty and elegant roulade. more

Thanksgiving Dining at Local Restaurants

Thanks comes in many forms. Thanks for the memories. Thanks for the help. Thanks for... nothing? This Thanksgiving, you can be thankful you don’t have to lift a finger--the dining out options are plentiful. Here’s what’s going on around town. All events listed are on Thursday, November 23. more

Thanksgiving Menus: Todd Gray’s Historical Menu

Todd Gray’s Thanksgiving spread takes its cues from the Algonquin and Rappahannock tribes that lived around the Chesapeake Bay. He roasts his venison on a bed of fresh pine needles. And those buckskin cakes? They’re a variety of cornbread made with hazelnut flour. more

Thanksgiving Wine Pairings From Jarad Slipp, Kathy Morgan, and John Wabeck

Three sommeliers give their picks. more

Thanksgiving Menus: Morou Ouattara’s Vegan Menu

One might expect complex, futurist constructions from the forward-thinking chef of Signatures. Here he shows his homey side, with dishes such as black-eyed-pea-and-pumpkin fritters, which are surprisingly easy to make. Besides the fish and dessert, everything on the menu is vegan. more

Beyond Ocean Spray: Three Chefs Reinvent Thanksgiving Cranberry Sauce

Tired of the canned stuff? We asked three chefs how they'd reinvent the Turkey Day garnish. more

Uncorked: Bounty of Riches (Thanksgiving Wine Pairings)

Finding the right wine to pair with the many flavors of Thanksgiving isn’t easy. Try asking chefs and wine pros what they’re drinking this holiday. Surprise: No two answers are alike. more

How to Roast a Perfect Thanksgiving Turkey

Blue Duck Tavern chef Brian McBride is a roasting pro. Here are his secrets for a gloriously bronzed Thanksgiving bird—gravy and all. more

Are Heritage Turkeys Worth the Money?

At $3.50 to $4 a pound, heritage turkeys aren’t cheap. But Thanksgiving is a special time, and we’ve never tasted a better turkey than this American original. more

Thanksgiving Menus: Gillian Clark's Kitsch Menu

Nobody will turn his nose up at Clark’s archly ennobled Betty Crocker classics. There’s no place for canned cream-of-mushroom glop in her green-bean-and-onion casserole—the smooth mushroom sherry cream sauce is worth the extra prep time. more

Thanksgiving Menus: Eric Ziebold’s Traditional Menu

CityZen chef Eric Ziebold suggests roasting one or two capons (castrated roosters) instead of a turkey—they have better flavor, stay moist, and take less time to cook. His dessert uses musquee de provence, a winter squash available at Wegmans in season. more

Thankgiving Day Menus from 5 Chefs

Thanksgiving has become a struggle, the need to honor tradition vying with untold imperatives to adapt to new and different tastes. What's a cook to do? Five chefs to the rescue. more

The Wrap-Up: The Week in Food

Ray's the Steaks gets ready to move, bartender Gina Chersevani leaves EatBar, and Barack Obama plays food critic. more

The 100 Very Best Restaurants: You Get to Guess!

Think you’re a restaurant know-it-all? Prove it. We’re hosting a contest to see who can guess the rankings of the top 20 restaurants in our upcoming 100 Very Best Restaurants issue. more