Source: Receipes

To get an incredibly flakey, multi-layered puff pastry that’s better than the store-bought stuff, but not as labor- or time-intensive as the real deal, try our cheater’s version: You don’t need to a big butter block or a laminator—just a box grater and some self restraint. (There’s no need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry!) When it comes out of the oven and you experience how buttery and light it tastes, you’ll be amazed that you made it yourself.

Source: Receipes

These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

Source: Receipes

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. Since that went so well, we decided it should also be finished two days before the big day. You’re welcome.

Source: Receipes

If your Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing, this one’s for you. Better yet, make two: A dish of stuffing at each end of the table will help ease the traffic jam. This also maximizes those primo corner scoops.

Source: Receipes

Several months ago, Carla Lalli Music ate a bowl of magic brothy butter beans with breadcrumbs and aioli at Brooklyn’s Marlow and Sons restaurant. Now she has the recipe direct from chef Patch Troffer, and she’s ready to share.