Author: Jeanne Thiel Kelley
Author: Jacques Pépin
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
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Author: Lori De Mori
Author: Kerri Conan
Author: Jim Fobel
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Ian Knauer
Author: Bruce Aidells
Author: Cook St. Helena
Author: Martha Stewart
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
Author: Lydia Ravello
Author: Deborah Madison
Author: Lynne Rossetto Kasper
Author: Sheila Lukins
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Lidia Bastianich
Grilled Beef Tenderloin With Potato Foil Packs
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Author: Ruth Cousineau
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.