Blog Posts by bon appétit magazine

By Teri Tsang Barrett, Bon Appétit

If ever there was a fruit that needed a makeover, it's the fresh cranberry. In its dried and canned-sauce forms, the cranberry gets plenty of love, but the fresh fruit seems destined for the freezer the day after Thanksgiving. It doesn't have to be that way--nor should it, considering that cranberries are packed with antioxidants and nutrients (like vitamin C and fiber) and happen to be unique in their ability to aid all things digestion-related. Here are ten ways to give cranberries their due.

More from Bon Appétit:

10 Snacks You Thought Were Healthy But Really Aren't

Avoid These Common Turkey Mistakes

28 Delicious Thanksgiving Side Dishes

Foolproof Fall Party Appetizers

Charred Green Beans with Harissa and Almonds By Marissa Lippert, Bon Appétit

The bitter dilemma crops up each and every Thanksgiving holiday: stay true to your healthy eating resolve--or throw caution and calories to the wind? But guess what: There is a happy medium. And we're going to show you how. We've figured out how to make common Thanksgiving dishes (from green bean casserole to sausage stuffing) a bit less likely to stretch your waistline.

And don't fear, you'll still love every bite.

Read More: 28 Delicious Thanksgiving Side Dishes

The Mashed Potatoes
Heavy cream, sticks of butter, even tubs of cream cheese (we've heard rumors!) get whipped into those cholesterol-drowned starch bombs. Mashed potatoes may never vanish from the table--they're a Thanksgiving classic, after all--but there are ways to lighten them up (and save you room for a piece of pumpkin pie): 1. Swap out the butter for olive oil and roasted garlic. 2. Bump down from heavy cream to a mix of whole milk and a touch of butter. 3. Add some minced chives,

Photo by Christopher TestaniBy Elizabeth Gunnison, Bon Appétit

In our column Fake It or Make It we test a homemade dish against its prepackaged counterpart to find out what's really worth cooking from scratch.

I'm willing to bet that stuffing--tender, buttery, savory, carb-glorious stuffing--ranks as one of the most universally appealing food substances on the planet. It's not hard to fathom why Stove Top first engineered its just-add-water-and-margarine version of the Thanksgiving classic, providing Americans with easier access to food comas all year round. But is the instant version up to holiday snuff? As you begin planning your Thanksgiving menu, we put Stove Top up against a version we actually made on our stove top.

Read More: 28 Delicious Thanksgiving Side Dishes

The Contenders:
Stove Top Traditional Sage Stuffing vs. Bon Appétit's Herb and Onion Stuffing

The practice of stuffing birds and other small animals for cooking goes way back--at least to ancient Rome--and features in cuisines around the globe.

A Hearty Greens Salad with our Granny Smith Apple Cider Vinaigrette is a welcome refuge from the rich Thanksgiving staples. By Danielle Walsh, Bon Appétit

Unlike with other big meals, salad has to fight for space on the Thanksgiving table. We're not sure why that is. Maybe people are too excited about their bourbon-spiked sweet potatoes, traditional green bean casserole, or juicy turkey with perfect gravy to consider a glorified pile of leaves? But a bracing dressing cleanses your palate of all the fatty, rich food that make you feel full faster--so you could argue that a good inaigrette can actually help you eat more of your favorite once-a-year foods on Thanksgiving.


Read More: Hearty Greens Salad with Kumquats

We've got one that's perfect for any salad you decide to serve on Thanksgiving, made with apple purée, apple cider vinegar, and plenty of freshly cracked pepper. You'll love it so much, you might just bust it out when you want to eat more barbecue in the summer or more corned beef on St. Patrick's Day.

Read More: Foolproof Fall Party Appetizers

Granny Smith Apple Cider Vinaigrette
Recipe by Kay

Photo by Romulo YanesBy Danielle Walsh, Bon Appétit

We've been going on and on about Thanksgiving: the perfect turkey, masterful gravy, even an entire guide for pulling off a dinner party of epic proportions. We're so concerned with Turkey Day that we forget--almost--something crucial: the other 29 dinners you have to make, and eat, in November.

Breathe.

It's actually quite easy to make awesome meals in under an hour--things like homemade pasta, chicken roulade, and a grape-studded cornmeal cake. For more ideas for quick, delicious dinners, bookmark our Fast, Easy, Fresh recipes page. They're meals that will leave you time for ordering your turkey, figuring out the seating arrangements, and practicing your carving skills.

Prosciutto-Stuffed Chicken with Mushroom Sauce
Recipe by Bon Appetit Test Kitchen
4-6 servings
Active: 50 minutes
Total: 50 minutes

Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs.

Read More: 25 Ways to Use Sriracha

Ingredients
4

Photo by Jeremy LiebmanBy Meryl Rothstein, Bon Appétit

For the millions flying during the holidays, Thanksgiving overindulgence starts right after that TSA pat-down. That's because finding healthful food in an airport can be trickier than getting space in an overhead bin. Those Cinnabons smell incredible, but we'd much rather save the calories for Aunt Hilda's pumpkin pie. Avoiding the pitfalls is possible--if you plan ahead. Here, BA staffers (who are just a little obsessive about this sort of thing) share tips on how to survive the trip.

Read More: Foolproof Fall Party Appetizers

Cook at Home
It's the last thing you want to do when packing. But when hunger kicks in midflight, you'll be grateful. Just don't get too ambitious. Pick dishes that can be served at room temperature and won't wilt, like the salad with hearty kale shown above. Don't bother with food that needs a knife; lentils (with brown rice) are a fork-friendly protein source we love.

Store It Right
As a rule, we're twice as excited to eat

By Bon AppétitPhoto by Christopher Testani

Simple Is Best Dressing
Recipe by Victoria Granof
8-10 servings

The familiar mix of herbs in this dressing offers homey comfort.

Read More: Foolproof Fall Party Appetizers


Ingredients
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4-inch slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Read More: 25 Ways to Use Sriracha

Preparation
Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a

Photo by Ashley RodriguezBy Rachel Stearns, Bon Appétit

As anyone who's been to Chipotle (i.e., everyone) can tell you, burritos are bigger than they look. Their neat tortilla packaging hides a surfeit of food that, post-consumption, tends to elicit a string of satisfied groans from the eater and/or render him/her temporarily motionless. Which is why you'll want to have these breakfast burritos for brunch: If you find yourself unable to function due to excessive gorging, well, so what? It's Saturday! You don't have to move if you don't want to.

Read More: Foolproof Fall Party Appetizers

Breakfast Burritos with Black Bean Sauce
Recipe by The Bon Appétit Test Kitchen
Makes 4 servings

The choice of using whole eggs or egg whites in these burritos is a matter of preference. For the maximum vitamins and iron, use whole eggs. If you're watching your cholesterol, substitute two egg whites for each whole egg called for in the recipe.

Ingredients
Black Bean Sauce
2 teaspoons olvie oil
1/2 cup chopped onion
1