Make the stuffing one to two days ahead of time. Bring it to room temperature, and once the turkey comes out of the oven, put the stuffing in the oven: it will cook in the amount of time it takes for the turkey to rest and get carved.

Inspired by the acclaimed burger served at New York City’s Five Napkin Burger, this is the Daddy of all burgers: rich and meaty with toppings that enhance, not distract from, the burger itself. You may never eat a burger without meltingly tender caramelized onion, sharp, nutty Asiago and this herbaceous creamy sauce again.

Make this meatloaf for dinner—and have enough leftover to turn it into kid-pleasing, lunch-box perfect meatloaf sliders. Cut cold leftover meatloaf into 3/4-inch thick slices, cut each slice in half and serve on slider rolls with ketchup and a thin slice of cheddar cheese.