Can Thanksgiving ever just be simple?

Maybe you’re like us: Year after year, we tell ourselves that THIS Thanksgiving is going to be the simple one. Then, year after year, we find ourselves back in the kitchen, feeling way too stressed out while juggling 15 recipes for sides, salads, desserts, and of course, a massive turkey that refuses to finish cooking. Why do we do this to ourselves? And is there another way? Associate food editor Kendra Vaculin thinks there is, and she’s here this week, along with test kitchen director Chris Morocco, to talk through her super-simplified menu for this year’s feast, which you can find in the November issue of the magazine. Tune in for tips on maximizing oven space and hot takes on why no one needs a roasting pan. Plus, Chris makes the case for yet another “compelling and dynamic” salad. Stuff we talk about in this episode:  Bon Appétit’s Thanksgiving, Simplified Menu: More on Cheryl Day’s Desserts : Diana Yen’s Pumpkin-Tahini Mousse Pie recipe: Kendra Vaculin’s Kale Salad With Pecan Vinaigrette recipe : Kendra Vaculin’s Green Beans and Mushrooms With Crispy Shallots recipe: Kendra Vaculin’s Stuffing Biscuits recipe : Kendra Vaculin’s Twice-Roasted Squash With Vanilla, Maple, and Chile recipe: Kendra Vaculin’s Sheet-Pan Turkey and Gravy recipe: Nordic Ware Half Sheet Pan: Nordic Ware Baking and Cooling Grid : Chris Morocco’s Burnished Potato Nuggets recipe: Learn more about your ad choices. Visit

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