With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Faith Heller Willinger
Author: Stephanie Coon
Author: Judith Finlayson
Author: Roberto Santibañez
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Author: Jill Silverman Hough
Author: Fred Thompson
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Author: Andy Baraghani
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Virginia Burke
Author: Jean Anderson
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Bonnie Metully
Author: Lillian Chou
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
Author: Gina Marie Miraglia Eriquez
Author: Steven L. Katz
Author: Charles Phan
Author: Michael Lomonaco
Author: Reed Hearon
Author: Niloufer Ichaporia King
Author: Melissa Clark
Author: Laurent Gras
Author: David Chang