Author: Maria Watson
Author: Sheryl Hurd-House
Author: Michael Chiarello
Author: Ted Allen
Author: Abigail Kirsch
Author: Michael Rosloff
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...
Author: Anna Stockwell
Author: Aglaia Kremezi
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Author: Ian Knauer
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
Author: Mark Taylor
Author: Mary Klonowski
Author: Ian Knauer
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into...
Author: Anna Stockwell
Author: Alison Roman
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Larraine Perri
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: Amelia Saltsman
Author: Katie Brown
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Melissa Roberts
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
Author: Jayne Cohen