Chef Roger Li of Umami and The Parlor Dim Sum soaks his Thanksgiving turkey in tangy kimchi and buttermilk, then smothers it in a star anise-scented pho gravy.

Three-time James Beard Award semifinalist Kristin Butterworth of Cork & Crust shares the smoky spruce brine and custardy sage stuffing bread pudding behind her Thanksgiving turkey.

Chef Kevin Hermann brines and smokes a turkey breast, then folds it into fluffy masa with chile-rich salsa roja for a holiday tamale feast that feeds 12.

Six pantry ingredients and your favorite Halloween cookie cutters make crisp olive oil crackers shaped like bats, pumpkins, and ghosts, a savory, kid-friendly alternative to candy.

Carrot witch fingers, cookie-cutter cheese ghosts and bats, and sweet potato pumpkins turn a classic meat-and-cheese board into a healthy Halloween snack spread for all ages.

Creamy bacon-and-scallion deviled eggs get black olive bodies and legs, turning a classic party bite into a creepy-crawly Halloween appetizer kids love to assemble.

Herbed cream cheese, marinara, sweet peppers, and pepperoni bake under string-cheese bandages for a warm, cheesy Halloween party dip that kids can help wrap.

Thirty-five years after Pittsburgh’s Soldiers and Sailors Memorial Hall gave Hannibal Lecter his cage, TABLE serves up eight lamb recipes for a watch party worth screaming about.

From a color-changing Poison Apple Punch to mummified shepherd’s pies and blackberry spiders, these eight studio-tested recipes get oohs and aahs for their witty looks, and even more for their flavor.