Nut Free

Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.

Serve at brunch, or for dessert with a scoop of lemon gelato.

"When I was a little girl, my mom imparted her joy of baking by letting me help with my grandmother's pumpkin pie. It's the perfect starter recipe: Just measure, whisk, and bake. I passed this tradition on to my daughters when they were kids, and they've been in charge of making the Thanksgiving pie ever since." —Janet McCracken, deputy food editor

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

Grilling a turkey is one of the great dark arts of holiday cooking. It is an excellent choice for those who like to spend time outside, tending a fire and keeping away from family. It requires no skills beyond patience. The turkey ends up with a slightly more rustic flavor, smoky and rich. Two notes: First, use a brine to keep the bird moist, since opportunities for basting are hard to come by. Second, do not stuff the bird. Smoky turkey is excellent; smoky stuffing is not.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.