Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
Author: Michele Scicolone
Author: Melissa Roberts
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
Author: Dave Tyson
Author: Amelia Saltsman
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Victoria Granof
Author: David Downie
Author: Jamie Oliver
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Gianni Scappin
Author: Samuel Chamberlain
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Author: Lillian Chou
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Author: Athena Calderone