Trend Bounce: Rethink Your Thanksgiving Menu

Rethink the classics this Thanksgiving. We've compiled seven chef crafted dishes that put a fresh spin on holiday favorites—each one paired with the tools that make it possible. From the first slice to the final toast, these recipes turn hosting into something worth savoring.

SHOP THANKSGIVING ESSENTIALS

CHEF BROOKE WILLIAMSON'S Roasted Spatchcocked Turkey -- What You'll Need: ULTIMATE THANKSGIVING SET -- SHOP

Chef Brooke Williamson's Thanksgiving unlock? Spatchcocking her turkey—removing the backbone so it lies flat for faster roasting, juicier meat, and shatteringly crisp skin. She chooses the Stainless Clad Roasting Pan for this recipe because it "holds not only the herbs and veggies, but also a bit of liquid in the bottom to help maintain moisture and basing while cooking."

CHEF MICHAEL RAFIDI'S Albi's Spicy Potatoes -- What You'll Need: 5.5 QT DUTCH OVEN -- SHOP

Chef Michael Rafidi's secret to perfect potatoes is a two-step process—they are first slow-baked in a 9x13" Baking Dish in paprika-infused butter confit, then fried in a Dutch Oven until crisp and golden. The result: deeply spiced, crunchy potato shingles finished with za'atar and a side of cooling labneh.

CHEF KAREN AKUNOWICZ'S Fennel Panzanella -- What You'll need: SERVING BOWL -- SHOP

Boston-based Chef Karen Akunowicz brings a burst of brightness to the holiday table with her winter take on panzanella. She swaps the expected summer tomatoes for fennel and arugula tossed with lime-pickled onions, pomegranate, and toasted sourdough.

CHEF JO CHAN'S Mac and Cheese with Spicy Breadcrumbs -- What You'll Need: OVAL GRATIN BAKING DISH -- SHOP

Chef Jo Chan elevates classic mac and cheese with creamy shio koji (a Japanese fermented rice seasoning) in the sauce and a spicy gochugaru (Korean chile flake) breadcrumb topping—all baked in the Oval Gratin for a rich, umami-packed side that steals the show.

CHEF MASHAMA BAILEY'S Sweet and Sour Braised Cabbage -- What You'll Need: 6QT RONDEAU -- SHOP

Chef Mashama Bailey braises red cabbage low and slow until tender and richly flavored. Vinegar-soaked golden raisins add bright, sweet-and-sour bursts, while bay leaves, allspice, and coconut oil lend warm Caribbean notes to this savory side dish.

CHEF MATT HORN'S Southern-Style Stuffing with Gizzards and Gravy -- What You'll Need: 9X13" BAKING DISH -- SHOP

Chef Matt Horn's stuffing combines homemade Southern-Style Cornbread with white French bread for the perfect balance of texture and flavor. Baked until golden and served with rich gravy, it's a comforting centerpiece for any Thanksgiving table.

CHEF AMANDA ROCKMAN'S Chocolate Pye Pecan Pie-- What You'll Need: PIE SERVING SET -- SHOP

With a crust reminiscent of chocolate shortbread and a rye-chocolate-pecan filling topped with smoked vanilla whipped cream, Chef Amanda Rockman's pie is a labor of love—and absolutely worth it.