Thank you. Best meal of the year EVERY year. Days of food and family time is the best. No gifts, just bring appetite and a good attitude.
That said, I think next year I’ll butcher the bird and braise the thigh/leg quarters, and breasting it out entirely to be seared and roasted. I’ll roast the skin in the toaster oven. Just want to up my game for the best meal of the year.
I threatened to do a steakhouse/prime rib thanksgiving. But the pandemic intervened; it’ll be 5 years this thanksgiving since I’ve prepared the meal, if I ever do it again, you think anyone will remember my promise. 
David Lebovitz’s Pistachio Financiers
RLB’s Golden Grand Marnier Cake
Nancy Baggett’s “Gribee” (Lebanese Pistachio Shortbread
David Leibovitz’s Marzipan Cake
Paella from Taunton’s Fine Cooking
RLB’s Rack of Lamb
Braised sweetbreads from Anne Willan’s “French Cookery School” book
And many more!
For me, David Lebovitz’s peach cobbler
David Lebovitz’s
Indian Vaghareli corn dish.
I like Ottolenghi’s Mejadra a lot.
Paula Deen’s tomato pie.
Akis Petrezikis’ papoutsakia.
https://akispetretzikis.com/en/recipe/119/melitzanes-papoytsakia-me-mpesamel
I’m going to make that eggplant dish some day!
Don’t you mean aubergine dish?? (LOL)
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As a household which rarely goes out to restaurants or does take-out, we’ve been home-cooking our meals for a couple of decades. The idea of picking out “all time favorites” is daunting - there are so many repeaters!
For starters, however, are a couple we are - in fact - having this week, and which I’ve made over-and-over-and-over-and-over again.
Will post more as they occur to me.
This garlicky lemon anchovy chicken is an all-time favorite that is on deck soon. Makes a heck of a mess on the stove and is totally worth it! The video is helpful. Gift link:
I think former CH mamachef shared that recipe way back when, which is similar in technique to the cold-start duck breast, right?
Inspired by another thread I remembered this recipe which is both ridiculously good and ridiculously easy. I use chicken thighs and a box of Pomi chopped tomatoes. One tsp of turmeric makes a nice variation.
Mmm - not familiar with the cold-start duck breast, but I can see how it would work.
Here’s a few more (apologies in advance for any pay-walls from ATK and epicurious):
https://www.senate.gov/about/traditions-symbols/senate-bean-soup.htm
And, a few ubiquitous dishes for which I don’t have links:
Pan-roasted salmon.
Crepes.
A simple potato gratin.
Clam chowder.
Italian wedding soup.
This thread is a treasure trove.
Savory all-timers:
Ian Knauer’s meatloaf
Martha Stewart’s Everyday Food pot roast (Sarah Carey video)
Traditional PA Dutch ham, string beans and potatoes (get a big smoked ham hock. Cook in a big pot of water for two hours or so, add green beans, cook til almost done, add peeled and chunked potatoes, cook til done. )
Hearty beef stew with green peas and carrots
Cold Noodles with Tomatoes (I make this to use my homegrown cherry tomatoes, skip the ice and added water, and always use soba noods)
Sweet All-Timers:
Serious Eat’s best strawberry ice cream
Ruth Levy Beranbaum’s triple lemon velvet bundt
Smitten Kitchen’s sour cherry slab pie, made with Erin Jeanne McDowell’s all-buttah pie crust (using added lamination for extra flaky goodness)
Epicurious’ ginger spice cookies - a must every Christmas
Why, thank you so much! I thought it would be great to hear from all our talented cooks about their top recipes to make 
Pork tenderloin is one of my staples. Two of my favorite recipes I make often. .
Love both of those. Pepin is the greatest. Might be the only person I’d fully trust for souffle advice.
A few I live for would be Ecuadoran frittata, Serbian civapcici, Hungarian goulash, potatoes au gratin, scrambled eggs with ham, spinach and jalapeños.
One of my favorites. There was a Hungarian restaurant here where my standard order was goulash followed by Mont Blanc (the French chestnut dessert). The chicken was cut into small pieces, and the sauce really got into the pieces. Another restaurant I tried had big pieces on the bone, and was not good. I tried to make goulash once, but failed. Anybody have a good recipe?
Do you mean chicken paprikash or goulash? Hungarian goulash in Canada is usually beef, unless it’s pork Szekely goulash which is made of pork and sauerkraut.
The beef goulash recipe I have made the most is this Wolfgang Puck recipe.
Wolfgang Puck’s beef goulash
