All recipes

Every recipe on Season’s Table, newest first.

• Homemade Eggnog (Cooked, Custard-Style)

  Creamy homemade eggnog made the safe way: a stovetop custard cooked to 160 °F, chilled, and spiked only if you like. Exact amounts, how to avoid curdling, USDA storage times and why alcohol alone won’t make raw eggs safe.

• Cut-Out Sugar Cookies That Don’t Spread

  Cut-out sugar cookies with sharp edges every time: cool butter, no baking powder, dough rolled before chilling, and a quick freeze before baking. Plus safe royal icing and how to store and freeze them.

• Gingerbread Cookies That Hold Their Shape (Cut-Out Recipe)

  Cut-out gingerbread cookies that keep sharp edges: a molasses-spice dough, chilled twice, baked soft or crisp. Plus safe royal icing without raw egg whites, and how to store and freeze them.

• Prime Rib Roast for the Holidays (Bone-In, With Temperatures That Matter)

  A bone-in prime rib (standing rib roast) for Christmas or New Year: how big a roast to buy, salting ahead, a hot start then a slow roast, the USDA safe temperature and how carryover cooking and resting work.

• Easy Apple Crisp With an Oat Topping

  A simple apple crisp with a buttery brown-sugar oat topping — six apples, one baking dish, about an hour. Which apples to use, how to tell it’s done, and how long it keeps.

• Slow Cooker Beef Stew (Tender, Thick and Hands-Off)

  Classic slow cooker beef stew with chuck, potatoes and carrots in a rich gravy — 8 to 9 hours on low or 4 to 5 on high. Plus the slow-cooker safety rules: thawed meat, the right fill level, and how to handle leftovers.

• Roasted Butternut Squash Soup (Simple, Creamy, Freezer-Friendly)

  A simple roasted butternut squash soup with onion, carrot and a little cinnamon — creamy with or without cream. How to cut the squash safely, blend hot soup without a mess, and cool and freeze it the safe way.

• Classic Pumpkin Pie (With Canned Pumpkin) — and How to Keep It From Cracking

  A classic, creamy pumpkin pie made with canned pumpkin, evaporated milk and warm spices. How to tell when it’s done, why pies crack, and how long to keep it in the fridge.

• Easy Homemade Cranberry Sauce (Ready in 15 Minutes)

  Homemade cranberry sauce from one bag of fresh or frozen cranberries, sugar and orange — simmered about 10 minutes and set as it cools. Plus how far ahead to make it and why it thickens.

• Make-Ahead Stuffing Baked in a Dish (the Safe Way to Prep It Early)

  Classic sage and onion stuffing baked in a 9x13 dish, with the two food-safe ways to get it done ahead — and the one shortcut to skip. Baked to 165 °F, with leftovers advice.

• Green Bean Casserole From Scratch (Make It a Day Ahead)

  A from-scratch green bean casserole with fresh beans and a creamy mushroom sauce — no canned soup. Assemble it a day ahead, bake on Thanksgiving, and reheat leftovers safely.

• Simple Roast Turkey With USDA Cooking Times by Weight

  An easy herb-butter roast turkey for beginners, with the USDA roasting times by weight at 325 °F, where to check for 165 °F, how long to thaw it, and how long leftovers keep.