It's not too late to give this year's Thanksgiving menu a little genius boost. You can still take measures to save your turkey from overcooking, just by sprinkling salt on it ahead (peek at the 300+ comments and you'll see that this simple move will give you the best turkey you've ever tasted—even just a day of dry-brining will make a difference).
You can make your green beans taste like green beans, instead of like mushrooms and cream. You can keep your whipped cream from deflating. You can add a punchy salad or craggy cornbread or unexpected spicy sauce to the roster, and come away with a livelier meal than years past.
Here are 32 ways that I might consider going about it.
Allen Miglore's Caesar Salad
Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche
Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Renee Erickson's Sautéed Dates
Eric Korsh's Farm Lettuces Salad with Dill Vinaigrette
Paul Bertolli's Cauliflower Soup
Toro Bravo's Radicchio Salad with Manchego Vinaigrette
Jessica Fechtor's Five-Fold Challah
Northern Spy's Kale Salad
Engin Atkin's Turkish Radish and Herb Salad (Anatolian Gypsy Salad)
Jane Grigson's Celery Soup
Vera Obias' Cheddar & Black Pepper Cornbread
Michel Richard's Glazed and Glistening Haricots Verts
Canal House's Cranberry-Port Gelée
Jessica Koslow's Crispy Brown Rice "Kabbouleh"
Bryant Terry's Mustard Green Harissa
Bon Appétit's Radicchio Salad with Sourdough Dressing
Todd Coleman's Potato Gratin
Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese
Francis Mallmann's Potato Dominoes
Penelope Casa's Garlic Green Beans (Judias Verdes con Ajo)
Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style
Martha Stewart's Macaroni and Cheese
Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)
Meta Given's Pumpkin Pie
Nancy Silverton's Whipped Cream
Teddie's Apple Cake
Anne Willan's Ypocras (Spiced Red Wine)
And for Friday morning's breakfast:
Bert Greene's Potato Scallion Cakes (Fritterra)
Every week—often with your help—Food52's Creative Director Kristen Miglore is unearthing recipes that are nothing short of genius. Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].