Food will always be on the list of things to be grateful for. It’s a universal love language, connecting friends and families through the kitchen chaos. Thanksgiving may be elaborate, but the dining table is always filled with laughter at the end. Sharing these memories is food for the soul.

However, thinking of what to make can quickly become stressful. After conducting research on TikTok and learning from Friendsgiving experiences, I have curated this simple but delicious guide for Thanksgiving. You won’t have to worry about what to bring for the appetizer, main course, or dessert — this guide has it all! Without further ado, here are the recipes, so you and your friends can whip them up anywhere — even in a college dorm kitchen. 

Tini’s mac n’ cheese —  Yes, it is worth the hype 

~1 hour total

Tini, the brilliant TikTok chef, always creates meals that are convenient and delicious. Her Thanksgiving recipes are no exception — last year, her macaroni and cheese recipe triggered a cavatappi pasta shortage. I wasn’t entirely convinced until tasting it during a Friendsgiving last year, but the flavors worked indescribably well together. Unlike a regular mac and cheese, Tini somehow curated a golden ratio of seasonings and three cheeses — unsurprisingly, this has become a top-tier Thanksgiving recipe. This mac and cheese will have everybody filling their containers to the brim and feeling extra thankful for leftovers the next day. 

Ingredients:

• 1 box cavatappi pasta
• 16 ounces shredded mozzarella cheese
• 16 ounces shredded Colby-Jack cheese
• 8 ounces shredded sharp cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 1 12 ounce can evaporated milk
• 2 cups heavy cream
• 1 tablespoon Dijon mustard

Directions: 

1. Preheat the oven to 350 F. Grease a baking dish, preferably a 9-by-13-inch one, or two 8-by-8-inch ones. 
2. Cook the cavatappi according to package instructions, drain, and set aside.
3. Combine all three shredded cheeses in a bowl and place half into another bowl, then set aside. 
4. Combine the garlic powder, smoked paprika, salt, and pepper in a small bowl. Divide the mixture in half and set it aside.
5. Melt the butter in a large skillet over medium heat.
6. Add half of the seasoning mixture and flour. Stir until the mixture becomes paste-like, which should take 35 minutes.
7. Add the evaporated milk and whisk until thick. Then, add the heavy cream and the rest of the seasonings and mix until combined.
8. Whisk in Dijon mustard until the mixture becomes thick.
9. Add in half the cheese slowly, allowing each handful to melt before adding more.
10. Stir in the cavatappi until it is coated with cheese sauce.
11. Add a layer of cavatappi in the prepared baking dish, and then, top it with a layer of the remaining shredded cheese. Keep repeating these layers until you’ve used all of your pasta.
12. Bake in the oven until the cheese is melted and bubbly, about 25-30 minutes.
13. B until the top is golden brown, about 2 minutes.

French onion brie pinwheels — the soup is so last year

~1 1/2 hours total

I adore onions — who doesn’t? They immediately elevate all flavors, adding punches of savory and sweet to even the most unassuming recipes. I especially love caramelized onions, the golden browns bursting with a richness that is so hard to resist. While the Thanksgiving spread may lack animal fries, caramelized onions are too good to skip, guaranteeing that this recipe for french onion brie puffs will satisfy your onion craving.

Ingredients:

• 1 sheet puff pastry 
• 1 large white onion, cut into strips 
• 2 tablespoons olive oil
• 1 tablespoon butter
• A pinch of salt 
• 1/2 cup fig jam 
• 1 tablespoon thyme 
• 1 teaspoon paprika 
• 8 ounces brie cheese, without the rind, and diced into small pieces
• 1 egg whisked with 1 tablespoon of water (egg wash)
• Honey 

Directions: 

1. Defrost the puff pastry in the fridge overnight or at room temperature for 1 hour. 
2. Next, caramelize the onions. To do this, heat olive oil in a pan over medium heat, add the onions, and cook until they start to brown. Reduce the heat to low, add butter, and continue stirring every 3-5 minutes to prevent burning. Cook for 30-40 minutes until they turn deep golden brown, then season with salt. 
3. Roll out the puff pastry on parchment paper into a rectangle and spread the fig jam evenly, leaving about 1/2-1 inch border. Top with thyme, paprika, the pieces of brie, and the caramelized onions. Roll this into a tight log, wrap in parchment paper, and freeze for 15 minutes.
4. Preheat the oven to 400℉ and line the baking sheet with parchment paper. Slice the log into 3/4-inch pinwheels, and brush each roll with the egg wash. Bake for 20-25 minutes, or until the rolls turn golden brown. Finish with a drizzle of honey and thyme on top.

Crispy roasted garlic and herb potatoes – mashed isn’t the only way

~1 1/2 hours 

Next, are these crispy and garlicky potatoes. We all know and love mashed potatoes, but I wanted to share another way to indulge. Over the past year, my TikTok page has been flooded with potato recipes, and this is the perfect time to try them out —- mashed potatoes are a Thanksgiving classic, but it wouldn’t hurt to switch it up. This one caught my eye because of its crispness, but also because it’s extremely simple to recreate. I hope you all give it a try and enjoy! 

Ingredients: 

• 2 pounds yukon gold potatoes, peeled and cut into 1-2 inch pieces 
• 2 tablespoons and 1 teaspoon salt 
• 1/2 cup and 2 tablespoons avocado oil or other neutral oil 
• 2 tablespoon fresh parsley, finely chopped
• 4 garlic cloves, grated
• Flaky sea salt 

Directions: 

1. Preheat the oven to 400℉.
2. Boil four quarts of water with 2 tablespoons of salt in a large pot over medium heat.
3. Add the potatoes and boil for 10 minutes or until fork tender. Drain the pot and return the potatoes to the pot to steam dry for five minutes. 
4. While the potatoes are steaming, add 1/2 cup of oil to a baking dish and put it in the oven to heat for 10 minutes. 
5. Season the potatoes with 1 teaspoon of salt, then cover the pot with a lid and shake it repeatedly to rough up the edges of the potatoes. 
6. Carefully remove the baking dish from the oven and transfer the potatoes into the hot oil — you should hear a sizzle when you drop them in. Be careful not to splatter yourself! Once all the potatoes are in the oil, place the dish in the oven. 
7. Roast the potatoes for one hour, tossing them every 20 minutes to ensure they are cooked evenly. 
8. While the potatoes are cooking, combine 2 tablespoons of oil with the garlic and fresh parsley and mix well.
9. Remove the potatoes from the oven after they are cooked and toss in the garlic and herb oil. 
10. Return the dish to the oven for an additional 15 minutes until the potatoes are golden brown and crispy on all sides. Enjoy! 

Warm ooey gooey apple crumble — for that sweet tooth

~1 hour total

Although all of these savory recipes are too die for, my sweet tooth has started to ache. When you think of Thanksgiving, pumpkins automatically come to mind — but I think apples deserve some recognition during this time of year as well. They’re not only easier to handle than a whole pumpkin, but have a warm sweetness to them — perfect for a cozy fall night. So, if you appreciate a combination of textures, this fall dessert is sure to shock your tastebuds — you and your Thanksgiving party won’t be able to resist.

Ingredients for the filling:

• 4 honey crisp apples, peeled, cored, and sliced or diced 
• 1/3 cup dark brown sugar
• 1 teaspoon cinnamon 

Ingredients for the crumble topping: 

• 1/2 cup cold butter, cubed
• 3/4 cup all-purpose flour 
• 2/3 cup rolled oats 
• 2 tablespoons brown sugar
• 1/4 cup white sugar 

Directions: 

1. Preheat the oven to 350 F. 
2. In a pan, combine the apples, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the apples have softened and the sugar has caramelized slightly. This should take 5-7 minutes. 
3. Transfer the cooked apples into a baking dish. 
4. In another bowl, combine the flour, oats, brown sugar, and white sugar.
5. Add the cold butter to the dry ingredients. Using your hands, rub the butter into the dry mixture until it resembles coarse breadcrumbs. 
6. Sprinkle the crumble topping evenly over the apples in the baking dish. 
7. Place in the oven and bake for 25-30 minutes or until the top is golden brown and the edges are bubbling. 
8. Leave to cool for 7-10 minutes before serving. You can top it with a scoop of vanilla ice cream if you wish! 

Garlic bread — with a Thanksgiving twist

~21/2 hours total

Buttery breads are a classic delicacy for all cuisines. Thanksgiving especially wouldn’t make sense without bread because it acts as a palate cleanser between the flavorful dishes on the spread. You can have your bread plain, dipped in garlic, or lathered in baked cheese — its versatility makes it perfect for all occasions. Essentially, it is a staple. So, to start the holidays off with a bang, I have put together a little buttery and fluffy garlic knots recipe that you and your loved ones can tear into — because, yes, it is that good.  

Ingredients for the dough:

• 1 1/3 cups warm water, between 100-110℉ 
• 2 1/4 teaspoons instant yeast 
• 1 tablespoon white sugar 
• 3 tablespoons olive oil or melted butter 
• 1 teaspoon salt
• 1/2 teaspoon garlic powder 
• 3 1/2 cups all-purpose flour 

Ingredients for the toppings: 

• 5 tablespoons unsalted butter, melted
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 cup of grated parmesan cheese, optional
• 2 tablespoons chopped parsley, optional

Directions: 

1. Mix the warm water, yeast, and granulated sugar together in a large mixing bowl with a wooden spoon or silicon spatula. Cover and allow it to rest for five minutes. 
2. Add the olive oil or melted butter, salt, garlic powder, and half of the flour to the mixture. Mix for 15 seconds until the ingredients are combined, then add the remaining flour. Mix slowly until combined,  about two minutes
3. Next, fold the dough with a spatula, then knead by hand on a lightly floured surface for five minutes. If the dough becomes too sticky during the kneading process, sprinkle a teaspoon of flour at a time on the dough to make it soft and slightly tacky. To test if the dough is ready, poke it with your finger — if it slowly bounces back, your dough is ready to rise.
4. After the dough is ready, lightly grease the bowl you used for the dough with oil or nonstick spray. Place the dough back in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough sit at room temperature for 1-2 hours, until it doubles in size.
5. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into about a 16×5-inch log.
6. Using a very sharp knife, slice into 16 1-inch strips. Roll each strip into 8-inch ropes, covering the unused dough.
7. Tie each into a knot. You can tuck the two ends of the knots underneath or leave them out. Arrange the knots on two baking sheets lined with parchment paper.
8. Lightly cover the knots and let them rest for at least 30-45 minutes. They will slightly puff up during this time, producing softer rolls.
9. When the rolls are almost ready, preheat the oven to 400℉. 
10. To make the garlic butter, stir the melted butter, garlic, Italian seasoning, and salt together. Brush this on the knots, but save some for after the knots are baked. 
11. Bake the knots for about 20-23 minutes or until golden brown on top. Once done, brush the warm knots with the remaining garlic. If you would like, sprinkle it with parmesan cheese or parsley. 

I hope that this recipe guide adds some new and delicious meals to your Thanksgiving rotation. If you end up trying these, send them over at [email protected]; we would love to see them! Good luck in the kitchen, and happy holidays!