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.

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.

Piped stripes of mashed potatoes and a pair of candy eyes mummify our classic shepherd’s pie. Baked in individual crocks, it’s buffet-friendly and perfect for your next gathering of goblins.

This lamb loin with green chile harissa combines tender lamb with a spicy green chile sauce and smooth chickpea purée.

Combining tender mussels with roasted green chile, fennel, and saffron in a light white wine sauce.

Smoky chipotle flavors meet juicy pork, and grilled peaches with a fresh touch of lime.

Chef shows us how a picnic is done right.