Author: Nancy Clark
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: Opal L. Nutt
Author: Daniel Boulud
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Sharon Buck
Author: Johnny Iuzzini
Author: Melissa Roberts
Author: Malcolm Livingston II
Author: Alison Roman
Author: Mark Weatherbe
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste-and look...
Author: Martin Boetz
Author: Molly Stevens
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Beth Hensperger
Author: Evelyn Herring
Author: Anastasia St. Amand
This cucumber salad is a staple dish in my household. The few ingredients of this salad combine to create a cool, refreshing mix of flavors.
Author: Ruwanmali Samarakoon-Amunugama
Author: Yves Camdeborde
Author: Deborah Madison
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Author: Alison Roman
Author: Lidia Matticchio Bastianich
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz