When it comes to Thanksgiving, menus tend to be extra by default — crisp, bubbling dishes of macaroni and cheese, mounds of creamy, gravy-laden mashed potatoes, and, the star of the show, turkey. If you’re ready to turn your menu up to 10, you’re ready for our curated collection of ultra-extra food and wine Thanksgiving recipes, from impressive appetizers to unforgettable desserts. Dazzle your guests with an adults-only wine gelatin, caviar-topped eggs, or even spatchcocked smoked turkey. Whether you pick just one of these Thanksgiving food ideas or use them all to curate your menu, you’ll be bringing something extra special to the table this year.
Turkey Roulade
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Amy Thielen, James Beard award-winning writer and chef, brings us this stunning turkey ballotine featuring nuts, greens, and speck or prosciutto.
Caviar-Topped Deviled Eggs
Caitlin Bensel
These deviled eggs from private chef Evan Babb are dressed up with sturgeon caviar and olive brine.
Gougères with Smoked Salmon, Caviar and Prosciutto
Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
These cheesy, savory choux pastries from Food & Wine’s Chandra Ram feature Gruyère cheese and fresh thyme.
Thanksgiving Gravy Fountain with Holiday Hors d’Oeuvres
Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer / Set Construction by Johnny Figueroa / Floral Design by Chelsea Olayos
In this retro recipe from John Somerall, our Best-Ever Turkey Gravy is converted into a gravy fountain. Pair it with seasonal vegetables, mashed potato croquettes, and other festive hors d’oeuvres.
Oyster Casserole with Cracker Crumbs
Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
In this quick casserole, tender and juicy oysters are drizzled with cream and hot sauce, then baked in a sumptuous buttery crumb mixture for a bit of crunch. Serve as an appetizer for a dinner party or as a side dish with ham or turkey.
Cranberry-Orange Sparkling Wine Gelatin
Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
This dazzling layered gelatin comes to us from Food & Wine’s former senior food editor Mary-Frances Heck. Bits of citrusy mandarin oranges meet rich cranberries in the mold, while elderflower liqueur meets sparkling wine for fruity, playful flavors.
Mushroom-and-Herb Gravy with Apple Brandy
Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Cultured butter-sauteed mushrooms and shallots develop golden caramelization, while an herb “whisk” adds festive, herbaceous flavors to this savory gravy.
Chipotle-Spiced Smoked Turkey Legs
Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
An autumnal dry rub featuring freshly processed chipotle chiles gives these smoked turkey legs golden, crispy skin and supremely juicy meat.
Cornmeal Cake Trifle with Sabayon and Candied Kumquats
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
This cornmeal cake trifle from pastry chef Kelly Fields and baking legend Claudia Fleming features layers of candied kumquats, marinated oranges, and a citrus-studded cake, but the real stars of this show are the Prosecco sabayon and Italian meringue.
Rustic Bread Stuffing with Swiss Chard and Chestnuts
David Malosh
This meatless stuffing is full of meaty flavors and chewy textures thanks to a clever combination of porcini mushrooms and roasted chestnuts.
Spatchcocked Smoked Turkey
Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely
James Beard award-winning pitmaster Rodney Scott brings us this smoked turkey. It starts with a complex dry rub of paprika, chili powder, brown sugar, garlic, onion, and cayenne for bold sweet and spiced flavors.
Old Fashioned Doughnut Croquembouche
Photo by Sarah Crowder / Food Styling by Drew Aichele
This gorgeous dessert from pastry chef Paola Velez melds luxury and comfort in this take on the traditional croquembouche. Cinnamon-kissed doughnuts are glued together with caramel, then strands of more caramel adorn the doughnut tree with shine and sparkle.
Butternut Squash Soup with Bacon and Crème Fraîche
Erin Kunkel
Sweet roasted butternut squash and slow-caramelized onions create a gorgeous depth of fall flavor in this phenomenal soup from Clare Carver.
Lobster Mac and Cheese
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
No need to bring a sad, dried-out mac to your Thanksgiving table. This decadent macaroni and cheese might just be the best you (and your holiday guests) will ever taste.
Cranberry-and-Citrus Chutney with Fennel Pollen
Eva Kolenko
The slightly sweet, citrusy flavors of fennel pollen combine with candied orange peel, orange zest, and orange juice for a bright, tingly fresh cranberry sauce that cooks up in just 20 minutes.
Green Bean Casserole with Almost-Burnt Almonds
David Malosh
F&W’s Justin Chapple’s version of green bean casserole boasts tender-crisp beans, a creamy sauce, and near-burnt almonds with incredible toasty flavors.
Salt-Crusted Turkey
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
John Somerall’s recipe shows us how a salt crust encases turkey while it cooks, trapping in steam, moisture, and flavor. This holiday bird is one for the books.
Apple Flambé Pie
Photo: Victor Protasio / Food Stylist Torie Cox /Prop Stylist Claire Spollen
Food & Wine food editor Paige Grandjean brings three forms of apple to this fall-forward pie filling. Flaming apple brandy tops the pie for a final touch of golden sweetness.
Four-Layer Caviar Dip
Justin Walker
It takes just 15 minutes to prepare this rich, luscious caviar dip. This understated appetizer works well for all the wintry holiday parties.
Lobster Risotto
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Clam juice and creamy lobster create a luxurious risotto for the winter season. A hint of saffron brings floral notes and a touch of gold to the delicious dish.
Mushroom Toasts with Délice de Bourgogne
Eva Kolenko
Top Chef season 10 winner chef Kristen Kish brings us these ultra-umami toasts topped with triple-cream cheese, roasted mushrooms, and fresh herbs.
Pecan-Pumpkin Cream Pie
Tara Donne
This beautiful pie comes to us from James Beard award-winning pastry chef Joanne Chang. Two fillings — pumpkin custard and pecan — come together for picture-perfect pie slices, plus a whole lotta seasonal flavor.
Cheddar-Scallion Biscuits
Greg DuPree
“The buttermilk dough bakes atop a pile of grated cheddar, bringing not just a wonderfully caramelized flavor, but a clever textural element in the form of crisp, lacy ‘feet’ that form around the bottom of each biscuit,” Food & Wine’s Kat Kinsman says. “Add a hefty amount of chopped scallion into the mix and it’s a savory, joyous match for the ages.”
Smoked Macaroni and Cheese
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer
Upgrade creamy mac and cheese in the smoker with chopped green chiles, barbecue seasoning, and dried mustard. Use apple or pecan wood chunks for a mild smokiness and hickory wood chips for bolder flavor.
Apple and Celery Salad with Calabrian Chiles
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Balance the intense heat of a Calabrian chile-infused vinaigrette with thick slices of apples for a seasonal salad with celery, dill fronds, flat-leaf parsley, and chopped celery leaves, plus nuttiness from sunflower seed kernels.
Corn Biscuits with Savory Herb Streusel
Photo by Jennifer Causey / Food Styling by Torie Cox
Cornmeal, creamed corn, and freeze-dried sweet corn bring the ultimate corniest flavors and textures to these autumnal biscuits from 2021 F&W Best New Chef Thessa Diadem.
Candied Sweet Potatoes
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke
Brush sliced sweet potatoes with a glossy glaze for a deliciously sticky, candy-like version of the classic side, with grated orange zest to balance the rich sweetness.
Citrus, Beet, and Arugula Salad with Halloumi Croutons
Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv
Bring vibrant colors to the Thanksgiving table with this gorgeous salad from Adeena Sussman. Beets, citruses, and a honey-mustard vinaigrette mix with fresh arugula and halloumi croutons.
Herb-Scented Mashed Potatoes
Con Poulos
Justin Chapple’s unique mashed potatoes feature herb-steeped cream and a buttery top that gets crusty and crisped under the broiler.
White Gold
Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
This golden, foam-topped soju cocktail from Kim Kyungmoon boasts sweet and sour flavors and earthy, grain-forward notes of barley.
Kish Family Two-Bread Stuffing
Eva Kolenko
This white bread-meets-cornbread stuffing represents the Midwestern and Southern roots of Top Chef winner Kristen Kish’s family.